Serves 6 (sometime I split the recipe in half just for the 2 of us)
1 tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves minced (sometimes I add more garlic...I LOVE garlic!)
1 (28-ounce) can of Italian tomatoes in juice, chopped with their juices
1/2 cup tomato paste
2 tbsp finely chopped fresh sage
1/4 tsp red pepper flakes
1 cup low-fat ricotta cheese
2 (17.5-ounce) package potato gnocchi (look for vacuum-packed containers of potato and cheese gnocchi in the refrigerated section)
6 tbsp freshly grated Parmigiano-Reggiano or Parmesan cheese, for serving
1. Bring a large pot of salted water to boil over high heat.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook, stirring often, until fragrant, about 1 minute. Stir in tomatoes with their juices, the tomato paste, sage and red pepper flakes. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 10 minutes. Remove from the heat, add the ricotta and whisk until smooth. Cover to keep warm.
3. Add the gnocchi to the boiling water and cook according to the package directions until they float on the surface of water(Be warned, they cook very quickly, only a couple minutes and they are done). Drain in a colander. Return the gnocchi to their cooking pot. Add the sauce and stir well. Divide among 6 pasta bowls. Sprinkle each with 1 tbsp of Parmesan cheese and serve hot.
Weight Watchers Point Plus Value: 10 points plus
Saturated Fat 3g