Italian Spinach & Ricotta Dumplings with Roasted Cherry Tomatoes (Gnudi)

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 50 minutes

Prep Time: 10 minutes

Ingredients

• 1 pint cherry tomatoes, halved

• 1 clove garlic, chopped

• 2 tbsp basil, shredded

• 1 tsp olive oil

• 10 oz. part-skim ricotta cheese, drained

• 7 oz. frozen spinach, thawed and squeezed dry

• ¼ cup shredded part-skim mozzarella

• 4 tbsp grated parmesan

• 2 egg whites

• ¼ tsp ground nutmeg

Directions

1. Preheat oven to 350ᵒF.

2. In a medium baking dish, toss the halved cherry tomatoes, the chopped garlic, and the basil with the olive oil until coated. Set aside.

3. In a bowl, combine the ricotta cheese, chopped spinach, shredded mozzarella, parmesan, egg whites and nutmeg.

4. Make 16 dumplings (about 1-ounce per dumpling) with the ricotta-spinach mixture; place in baking dish with the cherry tomatoes.

5. Bake for 35 to 40 minutes until dumplings are lightly golden and springy to the touch.

6. Serve the dumplings with the roasted tomatoes (per serving: 8 dumplings and half of the roasted tomatoes).

Nutrition Facts Per Serving: 370 calories, 20g fat, 20g carbohydrate, 31g protein