Dining with the Doc: Linguine with Clams and Lemony Breadcrumbs

I love seafood and am always looking for ways to incorporate a wide variety of seafood into my diet.  My Linguine with Clams and Lemony Breadcrumbs is a restaurant-quality dish that is deceptively simple to make.  Although many people are intimidated by the thought of cooking clams at home, I actually grew up eating fresh clams that we used to get from the creek behind my family's summer house.  After hours of digging in the sand for fresh clams, we would go back to the house and enjoy a huge pot of steamed clams made with a simple garlic and white wine sauce that we would sop up with crusty bread.  Now that I live in Manhattan, I buy my clams from the local fish market but I still love to make them because they are quick, delicious and very nutritious.


Clams, like a lot of other mollusks and shellfish, have a fair amount of cholesterol but more importantly, are very low in saturated fat.  Eating a diet low in saturated fat is the most important factor for maintaining a healthy blood cholesterol.   Clams are also a very good source of protein and are packed with several minerals and vitamins including selenium, manganese, phosphorus, Vitamin B12 and Vitamin C.  They are surprisingly high in iron- one 3 ounce serving of cooked clams (about 9 small clams) has 132% of your daily recommended amount.  This makes clams a great option for people who don't eat red meat and want to make sure they get an adequate amount of iron in their diets.   Clams also have a good amount of heart-healthy omega-3 fatty acids.  To learn about the numerous health benefits of these fatty acids, click here. Because of the health benefits of omega-3s, the USDA dietary guidelines recommend eating two servings of seafood per week.  So don’t just limit yourself to fish like salmon and tuna when trying to get your omega-3s- consider adding clams and other mollusks like mussels and oysters to vary your seafood intake. 

To avoid getting bites of gritty sand in your finished product, clams require a little bit of prep work.  Before getting started, discard any clams that are cracked, open or have a bad odor because this usually means that the clam is already dead and shouldn't be eaten.  If you tap the clam gently and it closes, then it's ok to eat.  Soak the clams in a bowl of water for at least 20 minutes.  As they soak, they will purge any sand from inside their shells.  After they're done soaking, lift the clams from the water leaving any sand in the bottom of the bowl.  Don’t pour the contents of the bowl into a colander or you will end up dumping the sand on top of the clams.  Finally, scrub the clams with a stiff kitchen brush to remove any other grit or particles on the surface.  After that, you’re ready to go.

For my dish, I like to start by sautéing aromatics like leeks, garlic and a bit of red pepper flakes for heat.  Leeks are in season and have a lovely, mild oniony flavor that pairs very well with seafood.  If you don’t have them, you can use a regular onion or shallot.  Then I add the clams to the pot along with some white wine and lemon juice.  After that, the pot is covered and the steam cooks the clams in a matter of minutes- once they open, they’re done.  If you cook them for too long, they will get tough and rubbery.  If any of the clams don’t open, throw them out.  Sprinkle in some fresh parsley to brighten the flavor and you’re ready to eat.


Before serving, I like to toss the sauce with quinoa linguine so that the pasta absorbs the flavorful liquid.  Quinoa pasta is a great, nutritious substitute for traditional pasta and has all of the health benefits of quinoa.  For more information on the health benefits of quinoa, click here.  To finish the dish, I like to add some homemade lemon-infused breadcrumbs on top for texture.  Although you can use store-bought breadcrumbs, fresh breadcrumbs only take a few minutes to make and are definitely worth the effort.

Linguine with Clams and Lemony Breadcrumbs

Makes 4 servings

Lemony Breadcrumbs:

2 slices whole wheat bread, crusts cut off

2 teaspoons olive oil

1 clove garlic, minced

Zest of 1 lemon

1 tablespoon chopped parsley
1/8 teaspoon kosher salt

Linguine with Clams:

8 oz. quinoa linguine

4 teaspoons olive oil

1 medium leek, halved lengthwise and sliced (white and light green parts)

3 cloves garlic

¼- ½ teaspoon red pepper flakes

3 dozen littleneck clams (about 4 ½ lbs.), cleaned

¾ cup dry white wine

Juice of 1 lemon

2 tablespoons chopped parsley

Kosher salt and freshly ground black pepper

To make the lemony breadcrumbs, cut the bread into pieces and pulse them in a food processor to form breadcrumbs.  Heat the oil in a small skillet over medium heat and add the garlic and lemon zest.  Cook until fragrant, about 30 seconds, then add the breadcrumbs.  Cook, stirring often, until breadcrumbs are golden and toasted.  Stir in the parsley and salt. 

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Drain the pasta.

While the pasta is cooking, heat the oil in a large Dutch oven other pot over medium heat.  Add the leeks and sauté a few minutes until tender.  Add the garlic and red pepper flakes and cook another minute until fragrant.   Add the clams, wine and lemon juice and stir to mix all of the ingredients.

Cover the pot and cook until all of the clams open, about 5-8 minutes.  Toss out any unopened clams.  Stir in the parsley.

Remove the clams from the pot and place them in a bowl.  Add the pasta to the liquid in the pot and toss to combine.  Season the pasta with salt and pepper.  Transfer the pasta to a large serving bowl and arrange the clams on top.  Sprinkle some of the lemony breadcrumbs on top.  Serve extra breadcrumbs on the side.

One Serving: Calories 426; Fat 9.1(Sat 1.2g); Protein 18g; Carb 61.6g; Fiber 5.2g

Dining with the Doc: Portobello Paprikash with Spaetzle

Since winter is officially over, pretty soon I will switch culinary gears and celebrate the bounty of fresh spring vegetables at the market.  But since there’s still a slight chill in the air, I decided that I was in the mood for one last hearty dish before bidding farewell to the cold weather.  Many of my friends and family often ask me for vegetarian recipes that are healthy and filling and this recipe definitely fits the bill.  You won’t miss the meat in this comforting, stick-to-your-ribs meal. 

My Portobello Paprikash is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika.  For my version, I decided to use Portobello mushrooms because as far as vegetables go, they are very meaty and filling.  Portobellos as just grown up cremini mushrooms and are low in calories with a good amount of fiber and protein.  They're packed with several hard-to-get nutrients like selenium, copper and potassium.  In addition, like other mushrooms, they are rich in disease-fighting phytochemicals, many of which seem to play a role in protecting against certain types of cancer.

I flavor my sauce with authentic sweet Hungarian paprika that my parents brought back for me from a trip to Hungary.  If you don’t have Hungarian paprika, any type of sweet paprika will do. I also like to add a little spice to my dish with the addition of some cayenne pepper- if you have hot Hungarian paprika, you can use that instead. I cook the mushrooms in a creamy tomato-based sauce made with both fresh tomatoes and tomato paste.  Red wine adds depth of flavor and reduced-fat sour cream adds richness.  A bit of fresh, chopped parsley stirred in at the end adds just the right amount of brightness. 

I like to serve my Paprikash with homemade dumplings called spaetzle in Germany or nokedli in Hungary.  These adorable dumplings are made by passing a homemade batter through a special spaetzle maker into simmering water.  If you don’t have a spaetzle maker, you can use a colander or anything with large holes in it- I used the pasta insert from one of my large pots.  The dumplings are boiled for just a few minutes and then they’re done.  They can be sautéed in butter for extra flavor and a crispy texture but I chose to skip this step to cut down on some calories.  If you're pressed for time, you can serve this dish with egg noodles instead.

Portobello Paprikash with Spaetzle

Makes 4 servings

1 ½ tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

4 large Portobello mushroom caps, sliced ½-inch thick

Kosher salt and black pepper

1 tablespoon sweet Hungarian paprika

1/8- ¼ teaspoon cayenne pepper

2 teaspoons flour (I use white whole wheat)

¼ cup red wine

2  plum tomatoes, finely chopped

1 tablespoon tomato paste

2/3 cup vegetable or chicken stock

½ cup reduced fat sour cream

¼ cup chopped parsley, divided use

Spaetzle:

2 large eggs

6 tablespoons skim or low fat milk

½ teaspoon salt

¼ teaspoon nutmeg

1 cup flour (I use a mixture of white whole wheat and all purpose flour)

1 tablespoon chopped parsley (optional)

To make the paprikash, heat the oil in a large skillet over medium heat and add the onion.  Sauté until tender, 5-6 minutes.  Add the garlic and cook another minute until fragrant.  Turn the heat up to medium high and add the mushroom slices.  Season them with salt and pepper.  Cook 2-3 minutes until they start to soften, stirring frequently. 

Add the paprika, cayenne and flour and stir to combine.  Add the wine to the skillet and cook until it is reduced by half.  Add the tomatoes, tomato paste and stock and simmer 6-8 minutes until the mushrooms are cooked and sauce is thickened.  Season the sauce with salt and pepper.  Turn the heat down to low and stir in the sour cream and 3 tablespoons parsley.  Cook another minute until heated through but do not let the sauce come to a boil.  Serve the paprikash on a bed of spaetzle and garnish with the remaining tablespoon of parsley. 

To make the spaetzle, mix the eggs and milk together in a large bowl.  Add the salt, nutmeg and flour and stir together to form a thick, smooth batter.  Let the batter rest for 10 minutes.  

Meanwhile, bring a large pot of salted water to a boil then reduce to a simmer.  Hold a large-holed colander or slotted spoon over the water and pour some of the spaetzle batter into the colander.  Push the batter through the holes with a spatula.  

Let the spaetzle cook 3-4 minutes then remove them from the water with a slotted spoon.  Repeat with the remaining batter.  

Toss the cooked spaetzle with parsley, if desired. 

One Serving (Paprikash and spaetzle): Calories 355; Fat 13.4(Sat 4.2g); Protein 14.6g; Carb 45.5g; Fiber 7.1g

The Doctor is in the Kitchen Q & A: Vitamin D

Q:  I was recently diagnosed with Vitamin D deficiency.  How can I get more Vitamin D and are there any foods that I should be eating?

-Lyz from NY

A: This is a great question as Vitamin D deficiency has become more prevalent in recent years.  Just last year, the National Center for Health Statistics published data showing that 33% of Americans were at risk of Vitamin D deficiency or inadequacy based on serum blood levels.  Vitamin D is sometimes referred to as the Sunshine Vitamin because our bodies make Vitamin D naturally from sun exposure to the skin.  Exposure to ultraviolet rays specifically triggers the conversion of cholesterol in the skin to Vitamin D3, a form of Vitamin D.  We’ve all been taught to use sunscreen to prevent the harmful effects of exposure to UV rays but all of this sunscreen use has led to another problem- Vitamin D deficiency.  Sunscreen blocks the absorption of UV rays- correctly applied sunscreen reduces our ability to absorb Vitamin D by more than 90%.

Most of us recognize Vitamin D as being important for bone growth, which it is.  Vitamin D aids in the absorption of calcium, helping to form and maintain strong bones.  When you don’t get enough Vitamin D, it puts you at risk for diseases such as rickets in children and osteomalacia in adults.  That’s why the government started fortifying milk with Vitamin D in the 1930s- rickets was a major health problem at the time.  But Vitamin D is not just important for healthy bones- it actually has several other important functions in the body including maintaining a healthy immune system and modulating proper cell growth.  Recent studies have linked Vitamin D deficiency to cardiovascular disease, osteoporosis, autoimmune disease and several types of cancer. 

Making some Vitamin D while on vacation in Florida!

So how much Vitamin D do we need? Currently there is a lot of scientific debate over what the optimal amount of Vitamin D is. The official Recommended Dietary Allowance (RDA) in adults is 600 International Units (IU) per day and 800 IU for those over age 70.  But many groups including Harvard’s School of Public Health are recommending much larger amounts based on the most current research.

What are the best ways to get an adequate amount of Vitamin D?  The best way is through exposure to sunlight.  Just 10-15 minutes of sunlight exposure can provide 3,000-20,000 IU!  The problem is that the amount of Vitamin D that we get from sun exposure varies considerably depending on several factors including geographic latitude and skin color.  Sunlight is generally weaker in Northern latitudes, leading to less Vitamin D synthesis.  Also, people with darker skin tones generally need a lot more sun exposure to synthesize Vitamin D as melanin reduces the skin’s ability to produce Vitamin D from sunlight.  Of course, it is important to also protect our skin from the harmful effects of sun exposure, which leads to millions of cases of skin cancer every year in the US.

Salmon- a good source of Vitamin D

To further complicate the issue, there are relatively few natural food sources of Vitamin D.  The best sources are fatty fish like salmon, tuna, sardines and mackerel.  Canned fish generally has more Vitamin D than fresh.  Small amounts of Vitamin D are also found in egg yolks, beef liver and some cheeses.  In fact, a new analysis done by the USDA found that eggs contain 64% more Vitamin D than the last time they were analyzed by the government in 2002.  This increase is probably due to changes in the diet of chickens by egg producers.  In addition to natural food sources, many cereals, milk and dairy products are also fortified with Vitamin D.  The US also mandates the fortification of infant formula with Vitamin D.  Mushrooms also can be a source, especially if treated with UV rays during growth.  Here are some specific levels taken from the NY State DOH website:

Natural Sources:

Herring 1383 IU per 3 ounces

Salmon, canned 530 per 3 ounces

Cod liver oil 450 per teaspoon

Mackerel 306 per 3 ounces

Oysters 272 per 3 ounces

Shiitake mushrooms, dried 249 per 4

Sardines, Atlantic, canned in oil 203 per ½ cup

Tuna, canned in oil 200 per 3 ounces

Large egg 41 (new data)

Fortified Sources:

Tofu 120 per 1/5 block

Cow’s milk 100 per 8 ounces

Soy milk 100 per 8 ounces

Orange Juice 100 per 8 ounces

Cereal 40 per serving

If you are concerned that you are still not getting enough Vitamin D through sun exposure and food sources, you can always take a vitamin supplement.  Most multivitamins provide about 400 IU of Vitamin D.

An egg with a double dose of Vitamin D!

So what’s the take home message with Vitamin D?  Vitamin D is very important for the body and the more we learn about it, the more true this seems to be.  If you’re concerned about Vitamin D deficiency, consult your physician and get tested.  Try to get brief periods of sun exposure daily, but after 5-15 minutes, make sure you apply sunscreen.   To get the rest of your daily needs, incorporate natural food sources into your diet and if needed add a vitamin supplement.

Here are a few recipes to boost your intake of Vitamin D:

Ginger Soy Glazed Salmon 

Miso and Agave Marinated Salmon 

Spinach and Tomato Frittata

References:

NCHS Data Brief: Vitamin D Status; United States, 2001-2006

http://www.cdc.gov/nchs/data/databriefs/db59.pdf

Harvard School of Public Health: Vitamin D and Health

http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamin-d/index.html

Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Calcium and Vitamin D. Washington, DC: National Academy Press, 2010. 

Holick, MF. Vitamin D Deficiency. New England Journal of Medicine July 2007.

Wolpowitz D, Gilchrest BA. The vitamin D questions: how much do you need and how should you get it? J Am Acad Dermatol 2006. 

NYS Dept of Health website

http://www.health.ny.gov/diseases/conditions/osteoporosis/vitd.htm

Dining with the Doc: Hoisin Shrimp and Edamame Stir-Fry with Soba Noodles

Have you ever had a stir-fry disaster?  Do you wonder why your stir-fry doesn’t look or taste like it does in restaurants?  A good stir-fry can be a home cook’s best friend- it’s a crowd-pleaser and is ideal for busy weeknights when you want to put a nutritious meal on the table fast.  But sometimes stir-fry can end up less than perfect with limp, soggy vegetables or dry, tough meat.  And how do you prevent the ingredients from sticking to the pan?  Here are some simple tips on this versatile ancient Chinese cooking technique to guarantee that your next stir-fry attempt will be a success.

5 Tips for Stir Fry Success:

1.  Hot, hot, hot!

Getting your wok or pan really hot before you start to cook is key to ensuring stir fry success.  When your pan is hot, your meat will get seared which will give it a nice golden crust, leaving it juicy in the middle.  Veggies will stay crisp with a firm bite.  If you’re a beginner, start with your temperature on medium high and adjust from there. 

2.  Use oil with a high smoke point and neutral flavor

This is not the time to use your extra virgin olive oil!  You want to use oil that can heat up to very high temperatures without burning and is also neutral in flavor to let the ingredients shine.  Try peanut, canola, corn, soybean or grapeseed oil for best results.  Dark sesame oil is used for seasoning- add it at the end of cooking to add delicious flavor. 

3.  Mise en Place

This classic French technique of prepping all of your ingredients ahead of time is how professional kitchens are able to push so many dishes out of the kitchen quickly every night.  When making stir-fry, the cooking process is really quick so it’s key to have all of your ingredients prepped and chopped when you’re ready to start cooking.

4.  Don’t overcrowd the pan

Although you may be tempted to throw all of your ingredients into the pan at once, this will just steam your ingredients rather than sautéing them, leading to tough meat and mushy veggies.  When cooking meat, make sure each piece comes into contact with the surface of the pan- you may need to cook it in batches to ensure this.  Don’t stir the pieces around too much- let them develop a golden color on the outside. 

5.  Cook in steps

The different components of stir fry are usually cooked in stages- sear the meat first then remove from the pan.  Veggies go in next- things that take a longer time to cook like broccoli or eggplant go in first followed by veggies that cook quickly such as snow peas or spinach.  Then the meat is added back and the sauce is added to finish the dish.  This ensures that nothing gets overcooked and that each component is cooked to perfection.

My yummy Hoisin Shrimp and Edamame Stir Fry is a great way to incorporate healthy seafood into your diet and shrimp only takes a few minutes to cook.  Red bell peppers and vibrant green edamame add bright pops of color to this dish and they’re packed with nutrition.  Bell peppers are an excellent source of Vitamin C and also contain high levels of Vitamins A, E, K and B-complex vitamins as well as the antioxidant lycopene.  Edamame, which can be found in the frozen foods aisle of the grocery store, are green soybeans.  They’re high in protein, fiber and heart-healthy monounsaturated fats.  They’re also rich in several antioxidants, vitamins and minerals including Vitamin K, Folate and Manganese.  They are commonly served boiled or steamed in the pod with a light sprinkling of sea salt.  Shelled edamame are usually precooked and make a great addition to stir fry dishes, soups and stews. 

Instead of rice, I serve my stir-fry with soba noodles.  Soba noodles are thin Japanese noodles made mainly from buckwheat flour. They have a mild nutty flavor and are commonly used in soups and cold salads.  They are a nice change from rice and I like to toss them directly into the stir-fry to get them evenly coated with the sauce. 

Hoisin Shrimp and Edamame Stir-Fry with Soba Noodles

Makes 4 servings

4 tablespoons hoisin sauce*

3 tablespoons reduced sodium soy sauce

1 ½ tablespoons fresh lime juice

1 teaspoon Sriracha or other hot sauce (optional)

6 ounces soba noodles

2 teaspoons canola oil, divided use

2 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

Kosher salt

1 red bell pepper, cut into strips

6 scallions, sliced

2 cups frozen shelled edamame, defrosted

1 teaspoon sesame oil

Mix the hoisin sauce, soy sauce, lime juice, and Sriracha together in a bowl. 

Bring a large pot of water to a boil.  Add the soba noodles and cook until tender, about 8 minutes.  Drain the noodles and rinse them with cold water.

Meanwhile, heat 1 teaspoon canola oil in a wok or large skillet over medium high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the shrimp (in two batches if necessary) and season them lightly with salt.  Cook, stirring often, until they turn opaque, 2-3 minutes.  Transfer the shrimp to a plate. 

Heat the remaining teaspoon of oil in the wok.  Add the bell pepper, scallions (reserve a few slices for garnish), and edamame.  Cook 2-3 minutes, stirring often.  Add the shrimp back to the wok along with the sauce.  Cook until the sauce is heated through, about 1 minute, then add the sesame oil and noodles.  Toss to mix all of the ingredients together.  Garnish with reserved scallions before serving. 

* A sauce used in Chinese cooking that can be found in the Asian food aisle of most grocery stores


One Serving: Calories 463; Fat 9.7g (Sat 1.1g); Protein 33.9g; Carb 65.1g; Fiber 6g

Dining with the Doc: Spinach Gnudi

If you are looking for a fun vegetarian dish that the whole family will love, try my Spinach Gnudi.  Although gnudi are a traditional Italian dish, they really started making waves in the foodie community when they appeared on the menu at the award-winning New York City restaurant The Spotted Pig.  My husband and I went there for our anniversary a few years ago and immediately understood what all the hype was about- these tasty morsels with a funny name were delicious! Now a popular item on many top restaurant menus, gnudi are fortunately easy enough to make at home, thus proving that the best dishes are often the simplest ones.  Gnudi literally means “nude” in Italian and that's exactly what they are- naked ravioli.  Picture the filling in ravioli minus the pasta- that's gnudi!  Unlike gnocchi which are primarily made with potatoes and flour, these light, pillow-like dumplings are made with ricotta cheese and egg and held together with just a small amount of flour.  Spinach, nutmeg and freshly grated Pecorino or Parmigiano cheese are also stirred into the mix for extra flavor.  The result is a fluffy ball of goodness with a soft, creamy interior.

A few tips will ensure success when making this dish.  First of all, make sure you squeeze all of the water out of the spinach so that it’s very dry.  If there is a lot of moisture in the spinach, it will affect the consistency of the dough.  Secondly, chill the gnudi in the fridge before cooking.  This helps to firm them up slightly so they don't fall apart during the cooking process.  And finally, when it's time to cook the gnudi, bring the water to a boil and then lower the heat until it's just simmering.  If you drop them into strongly boiling water, they are more likely to burst open.  I like to put the uncooked gnudi on a slotted spoon and gently lower them into the water.  How will you know when they're done?  After about four minutes, they'll float to the surface and beckon you to eat them.

Although this dish is traditionally made with fresh, homemade ricotta cheese, I decided to break from tradition and use part-skim ricotta to cut down on some calories and fat.  Because you want the flavor of the gnudi to shine through, I would recommend serving them with either a simple browned butter sauce or tomato sauce.  I’ve included a basic tomato sauce recipe that is so easy, you can make it while the gnudi are chilling in the fridge.  If you're pressed for time, simply heat up some of your favorite jarred sauce.  Your kids will also love this family-friendly dish so get your little helpers ready in the kitchen- they'll love playing with the sticky dough and rolling the dumplings around in the flour. Buon appetito!

Spinach Gnudi

Makes 6 servings

Gnudi:

2 cups part-skim ricotta cheese

1 package (10 oz) frozen chopped spinach, defrosted and squeezed very dry

4 large egg yolks

2.5 ounces freshly grated Pecorino-Romano or Parmigiano-Reggiano cheese (about 2/3 cup) plus extra for garnish

¼ teaspoon freshly grated nutmeg

1 teaspoon kosher salt

¼ teaspoon black pepper 
1 ½ cups all-purpose flour, divided use

 

Simple Tomato Sauce:

2 tablespoons olive oil

1 small yellow onion chopped

3 cloves garlic, finely minced

1 can (28 oz) crushed tomatoes, preferably San Marzano

¼ teaspoon dried oregano

¼ teaspoon kosher salt

1/8 teaspoon black pepper

¼ cup chopped fresh basil, optional

Mix the ricotta, spinach, egg yolks, Pecorino, nutmeg, salt and pepper together in a medium bowl until well combined.  Stir in 1/2 cup flour until a sticky dough forms. 

Pile the remaining cup of flour on a cutting board or plate.  Drop a large spoonful of the dough (slightly larger than the size of a walnut) onto the flour and lightly toss it around in the flour until it is coated. 

Gently form the dough into a ball with your hands, shaking off any excess flour. 

Repeat with the remaining dough.  You should have about 24 gnudi in total.  Discard the remaining flour or save for another use.  Chill the gnudi in the fridge for 15 minutes while you make the sauce.

To make the sauce, heat the oil in a large skillet over medium heat.  Add the onion and cook until softened, 7-8 minutes.  Add the garlic and cook another 1-2 minutes, then stir in the tomatoes.  Season the sauce with the oregano, salt and pepper.  Simmer the sauce for a few minutes and then stir in the basil. 

Meanwhile, bring a large pot of salted water to a boil then lower the heat to a simmer.  Working in batches, place the gnudi on a slotted spoon and gently lower them into the water.  Cook the gnudi until they float to the surface of the water, about 4 minutes.  Carefully remove them with a slotted spoon.

To serve, spoon some tomato sauce onto each plate and place the gnudi on top.  Garnish with grated cheese. 

One Serving (approximately 4 gnudi with tomato sauce): Calories 329; Fat 16.9g (Sat 7.7g); Protein 20g; Carb 25.6g; Fiber 3.4g


Note: For nutritional calculations, I did not include the full 1 cup flour used for dredging the gnudi but rather used 1/4 cup, which is the amount of flour that adhered to the gnudi (the rest is discarded).


What's your favorite restaurant dish that you like (or would like) to recreate at home?