Vegetarian

Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) is for Dinner.

Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) takes several minutes to prepare.

Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) takes several minutes to cook.

Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) makes 6 servings.

The ingredients for Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) are:

1 large sweet potato, cooked and mashed (about 1 cup)
2 large eggs
1 cup low-fat ricotta cheese
2/3 cup fresh shredded parmesan cheese
2 tbsp chopped oregano leaves
1/2 tsp freshly ground black pepper
1/4 tsp plus pinch sea salt, divided
1/4 tsp fresh grated or ground nutmeg
1/3 cup frozen, thawed and drained chopped spinach (TIP: squeeze as much water as you can from spinach before using.)
2 1/4 cups whole wheat flour
2 1/4 cups all purpose flour
2 cups marinara sauce or your favorite spaghetti sauce

Here is how you make Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine):

In a large bowl, whisk eggs. Whisk in ricotta, parmesan, oregano, pepper, 1/4 tsp salt and nutmeg; whisk until smooth and fluffy, about 1 minute. Whisk in spinach until incorporated. Fold in 1 cup mashed potato. Sift 1/2 cup flour into bowl and gently fold in. (NOTE: mixture will be wet.)Spread 2 cups flour in a 9 x 13 tray or dish, about 2 to 3 inches deep. Gently scoop ricotta mixture into 2 1/2 Tbsp balls; lightly roll each in your palms and drop into the flour, making a total of 24 balls. Toss flour over balls and pat each gently to coat. Arrange into rows on tray, ensuring balls don't touch. Sprinkle remaining 2 cups flour over balls. Cover and refrigerate for a minimum of 4 hours or overnight. (NOTE: resting Gnudi in flour creates a thin, pasta-like exterior as the flour binds with the moisture from the dumplings.)Bring a large pot of water to a gentle boil; add remaining pinch salt. Carefully remove gnudi from flour, shaking off and discarding excess and place on a tray. Gently immerse half the balls into boiling water. (NOTE: The key to cooking gnudi is to not crowd the pot.) Cook for about 5 to 6 minutes, until balls float to the top. Remove with a slotted spoon and transfer to a large bowl. Repeat with remaining balls.While Gnudi are cooking, heat marinara in a medium pot over medium heat until it bubbles. Reduce heat to low, cover and keep warm. Add gnudi to a large serving bowl and gently coat in sauce.Serving Size: 6 servings, 4 Gnudi eachNumber of Servings: 6Recipe submitted by SparkPeople user CORETRAINER1.

The nutritional information for Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 357.2

• Total Fat: 10.0 g
• Cholesterol: 81.3 mg
• Sodium: 753.2 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 8.6 g
• Protein: 18.5 g