Ricotta Gnocchi with Spring Vegetables
Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken.
Serving Size: 1/2 cup gnocchi & 3/4 cup sauce each
Per Serving: 445 calories; protein 20.9g; carbohydrates 43.5g; dietary fiber 9.7g; sugars 6.2g; fat 21.5g; saturated fat 11.3g; cholesterol 114.6mg; vitamin a iu 2087.4IU; niacin equivalents 5.4mg; vitamin b6 0.3mg; vitamin c 19.5mg; folate 248mcg; calcium 291.8mg; iron 4.8mg; magnesium 89.7mg; potassium 579.4mg; sodium 576mg; thiamin 0.4mg; calories from fat 193.4kcal.
Exchanges: 2 starch, 2 vegetable, 1/2 lean meat, 1 medium-fat meat, 1/2 high-fat meat, 2 fat
To make ahead: Freeze uncooked gnocchi (Steps 1-3) for up to 1 month.
Equipment: Parchment paper