Light Spinach Ricotta Gnocchi

I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.