Servings: 6 people
Ingredients
- 3/4 cup part-skim ricotta cheese
- 1/4 cup fresh basil thinly sliced
- 1/2 cup grated reduced-fat mozzarella
- 2 tablespoons grated parmesan cheese
- 1 egg
- 3 cups tomato sauce
- 1 16-oz package potato gnocchi
- 2 cups spinach leaves, thinly sliced
Directions
Preheat oven to 400 ° F. Lightly coat 1 1/2-quart casserole or gratin dish with cooking spray and set aside.
In small bowl, combine ricotta, basil, 1/4 cup of the mozzarella, Parmesan, and egg. Set aside.
Spread a thin layer of tomato sauce in dish. On top of sauce, layer half of the uncooked gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of spinach. Cover with another thin layer of sauce. Repeat process, ending with sauce. Sprinkle on remaining mozzarella. Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let sit 15 minutes before serving.
Nutritional Info
Calories: 250 calories
Carbs: 25 g
Sodium: 460 mg
Fat: 12 g
Protein: 11 g
Fiber: 4 mg
Cholesterol: 65 g
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