Gnudi
- 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 clove 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
Nutritional Information: Calories 125 | Calories from Fat 20 | Total Fat 2.0g | Saturated Fat 1.5g | Trans Fat 0g | Cholesterol 30mg | Sodium 310mg | Potassium 285mg | Total Carbohydrate 11g | Dietary Fiber 2g | Sugars 3g | Protein 15g | Phosphorus 235mg
Copyright © 2015 by the American Diabetes Association. From Secrets of Healthy Cooking. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.