Ricotta Gnocchi w/ early peas and proscuitto

2 cups Low fat Ricotta Cheese
1 cup whole wheat flour
1 egg or 3tbsp liquid egg
pinch of nutmeg
2 ounces prosciutto, diced/chopped
1 cup frozen early baby peas, thawed
3 tbsp unsalted butter
3 fresh sage leaves, chopped
3 tbsp freshly grated parmesan cheese

Combine ricotta (if it is watery, allow it to drain in a cheesecloth/coffee filter lined colander in the refrigerator for a couple hours) with egg, nutmeg, and up to 1 cup of flour -add a little flour at a time and continue till dough is soft and sticky.

Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.

In 2-quart saucepan, melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. (If butter gets too dark, it will be bitter.) Remove from heat and add sage. Add gnocchi, peas and diced prosciutto and coat. Serve with freshly grated parmesan cheese on top.

Makes 6 side servings or 4 main dish servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KIERAE.