Light Spinach Ricotta Gnocchi

• 10 ounces frozen chopped spinach
• 1 cup low-fat ricotta
• 1/3 cup fresh parmesan cheese, shredded
• 1 large egg
• 2 tablespoons whole wheat flour
• 2 tablespoons all-purpose flour, may use less
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper, freshly ground
• nutmeg, to taste
• all-purpose flour, for dusting

1. Set a large pot of heavily salted water to boil.
2. Take the spinach one handful at a time and squeeze it dry in a tea towel. Chop fine.
3. Combine the Spinach, ricotta, Parmesan, egg, and spices in a medium mixing bowl. Mix well.
4. First add whole wheat flour, then add 1 Tbs of AP flour and mix gently until dough comes together. Add the remaining Tb of flour if needed.
5. Dust work surface with flour and divide dough into 4 pieces.
6. Take a piece of dough and roll it out into a "snake" and cut into 1" pieces. Roll each piece along the back of a fork to give it a ridged texture. Repeat on remaining pieces of dough.
7. Drop formed pasta into the boiling water a few pieces at a time and cook until they float up to the surface. 1-2 minutes Fish out pasta with a slotted spoon or spider and set aside.
8. When all the pasta is cooked, top it with your desired sauce or butter and cheese.

spinach, lowfat ricotta, parmesan cheese, egg, whole wheat flour, flour, garlic, pepper, nutmeg, flour

Taken from www.food.com/recipe/light-spinach-ricotta-gnocchi-262924 (may not work)