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Gnocchi Casserole (from Flat Belly Diet! Diabetes)

6 servings

- 3/4 cup part-skim ricotta cheese
- 1/4 cup fresh basil, thinly sliced
- 3/4 cup almonds, finely chopped
- 1/2 cup grated reduced-fat mozzarella
- 2 tablespoons grated Parmesan cheese
- 1 egg, lightly beaten
- 3 cups prepared marinara sauce
- 1 package (16 oz) potato gnocchi
- 2 cups spinach leaves, thinly sliced

1. Preheat the oven to 400 degrees F. Lightly coat a 1 1/2 quart casserole or gratin dish with vegetable oil spray and set aside.

2. Combine ricotta, basil, almonds, 1/4 cup of the mozzarella, Parmesan, and eff in a small bowl. Stir until blended. Set aside.

3. Spread a thin layer of the marinara sauce in the baking dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 cup of mozzarella.

4. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

334 calories
14 grams protein
28 grams carbohydrates
7 grams saturated fat
4 grams fiber


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