dianncy1964
Well-known member
While I was in Walgreens yesterday waiting for my prescriptions, I picked up a copy of "Diabetes & You" and I came across the recipe ~ Looks and sounds delicious so I thought I'd share it with all of you at FK
ITALIAN POTATO DUMPLING CASSEROLE
Ingredients
¾ cup part-skim ricotta cheese
¼ cup fresh basil, thinly sliced
½ cup (2 oz) grated reduced-fat mozzarella, divided
2 TBS (1/2 oz) grated parmesan cheese
1 egg, lightly beaten
3 cups tomato sauce (marinara or meat Italian sauce)
1 pkg potato gnocchi
2 cups spinach leaves, thinly sliced
Directions
Step1
Preheat the oven to 400° F. Lightly coat a 1 ½-quart casserole or gratin dish with vegetable oil spray and set aside
Step 2
In a small bowl, combine the ricotta, basil, ¼ cup of the mozzarella, parmesan and egg. Stir until blended. Set aside.
Step 3
Spread a thin layer of the tomato sauce in the reserved 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 the sauce. Sprinkle on the remaining ¼ cup mozzarella.
Step 4
Bake for 40 minutes, or until the top is bubbly and these is lightly browned. Let Stand for 15 minutes before serving
ITALIAN POTATO DUMPLING CASSEROLE
Ingredients
¾ cup part-skim ricotta cheese
¼ cup fresh basil, thinly sliced
½ cup (2 oz) grated reduced-fat mozzarella, divided
2 TBS (1/2 oz) grated parmesan cheese
1 egg, lightly beaten
3 cups tomato sauce (marinara or meat Italian sauce)
1 pkg potato gnocchi
2 cups spinach leaves, thinly sliced
Directions
Step1
Preheat the oven to 400° F. Lightly coat a 1 ½-quart casserole or gratin dish with vegetable oil spray and set aside
Step 2
In a small bowl, combine the ricotta, basil, ¼ cup of the mozzarella, parmesan and egg. Stir until blended. Set aside.
Step 3
Spread a thin layer of the tomato sauce in the reserved 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 the sauce. Sprinkle on the remaining ¼ cup mozzarella.
Step 4
Bake for 40 minutes, or until the top is bubbly and these is lightly browned. Let Stand for 15 minutes before serving