Low-calorie FAMILY DINNERS
These healthy recipes are so delicious, you won’t even miss the carbs!
Ricotta & Spinach Gnocchi with Arrabbiata Sauce
Prep 20 mins / Cook 20 mins / Serves 4 100 g baby spinach leaves, blanched,
well-drained 350 g firm ricotta ¾ cup grated parmesan ½ cup coconut flour 1 egg, lightly whisked 30 g butter 2 tbsps olive oil
ARRABBIATA SAUCE 1 tbsp olive oil 3 rashers rindless bacon, diced 1 onion, chopped, plus extra sliced,
to serve 2 garlic cloves, crushed, plus extra sliced,
to serve 2 tsps oregano leaves, plus extra, to serve 1 tsp chilli flakes 2 x 400 g cans cherry tomatoes 2 tsps balsamic vinegar 1. Using clean hands, squeeze out excess moisture from spinach and finely chop. Transfer to a large bowl with ricotta, parmesan, flour and egg. Season and mix well. 2. Shape level tbsps of mixture into balls and flatten slightly. Place on lined tray and cover with plastic wrap. Chill until required. 3. ARRABBIATA SAUCE Meanwhile, in a medium saucepan, heat oil on medium. Saute bacon, onion and garlic 2 to 3 mins, until softened. Add oregano and chilli, cook 1 min. Stir in tomatoes and simmer 4 to 5 mins until thickened slightly. Stir in balsamic vinegar and season to taste. 4. In a large non-stick frying pan, heat combined butter and oil on high. Working in 2 batches, fry gnocchi 1 to 2 mins each side until golden. Drain on paper towel. 5. Divide gnocchi and sauce among 4 serving plates. Scatter with extra oregano and garlic.