Low-calo­rie FAM­ILY DIN­NERS

These healthy recipes are so delicious, you won’t even miss the carbs!

Singapore Women's Weekly (Singapore) - - COOK SMART -

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.

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