Gnudi

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SERVES: 6

COOK TIME: 15 Min

Ever heard of "naked pasta"? No, we're not kidding around with you! Naked pasta is actually a popular dish in Italy, typically called Gnudi. Basically, it's all filling with no pasta! This Gnudi recipe from Barbara Seelig-Brown's "Secrets of Healthy Cooking" is a tasty and lighter way to enjoy Italian cooking!

What You'll Need

1 (5-ounce) package baby spinach
2 cloves garlic
1 pound fat-free ricotta cheese
1 pound freshly grated Parmigiano-Reggiano cheese
1 egg white
1/2 cup white-wheat flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly cracked black pepper

What to Do

Place spinach and garlic cloves in food processor. Mince finely.
Place ricotta in large bowl. Add spinach and garlic, Parmigiano, egg white, flour, salt, and pepper. Mix well by hand.
Form 12 balls of ricotta mixture and place on a parchment-lined baking sheet. (Can be prepared ahead of time and refrigerated.)
At cooking time, bring a large pot of water to a rolling boil. Drop Gnudi in the water. Once they float to the top, cook 23 minutes. If desired, serve the Gnudi with tomato sauce.

Notes

Chef's Note: The name gnudi or “naked pasta” is derived because this is similar to a ravioli filling and has no actual pasta around the filling. Thus the name “naked pasta.” It is light and delicious and lower in carbs than most filled pastas.

Exchanges/Food Choices: 1/2 Carbohydrate | 2 Protein, Lean