Light Vegetable Gnocchi

Ingredients

• Spinach2 cup (60 g)
• Oats3 tablespoon (30 g)
• Semolina3 tablespoon (30 g)
• Egg White1 count (40 g)
• Oil1 tablespoon (10 ml)
• Tomato Sauce4 tablespoon (56 g)
• Garlic1 clove (3 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash and boil the spinach leaves for 5 minutes. Remove, drain well and place on paper towels to absorb all the liquid.

2. 2

   Step 2

   Arrange the oatmeal and semolina on the counter forming a crown. In the center place the egg, chopped spinach, oil, pepper and salt to taste.

3. 3

   Step 3

   Mix well with your hands until you form a tight dough, and if required, add a little more oatmeal or semolina.

4. 4

   Step 4

   Knead strips and cut pieces of about half an inch (2 cm) thick. You can shape with a fork.

5. 5

   Step 5

   Boil the gnocchi in salted water for 10 minutes or until they all rise to the surface. Once done, remove and drain.

6. 6

   Step 6

   Meanwhile, prepare the sauce: In a pan, heat the olive oil over medium heat and stir-fry the chopped garlic for 1 minute.

7. 7

   Step 7

   Next, add the tomato sauce, lower the heat, season to taste and cook for 10 minutes. If required, add a little water depending on the desired thickness.

8. 8

   Step 8

   Serve the sauce on a plate with the vegetable gnocchi. You can garnish with some spinach leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Light Vegetable Gnocchi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.