for the gnocchi-
2 large russet potatoes
1/4 c egg beaters
3/4 c whole wheat flour
1 tsp table salt
for the carbonara sauce-
5 oz (about 7 slices) Canadian-style bacon, diced
1 garlic clove, minced
4 eggs, beaten
1/2 c fat-free half-and-half
1 c Parmesan cheese, shredded
1/2 tsp black pepper
1/2 Tbsp dried parsley
1 1/4 c peas peas, frozen


photo 3 (70)1. Bring a large pot of water to boil on stove top.
2. While water comes to a boil, begin preparing gnocchi dough. Wash and pierce potatoes with a knife for fork. Microwave for about 10 minutes (times may vary) or until a knife can be inserted into the flesh easily. Allow potatoes to cool for a few minutes or until cool enough to handle. 
3. Cut potatoes in half and remove the skin. Place 16 oz. of the potato flesh in a medium bowl (you may have some extra left over that you can discard). Mash with your hands, a fork, or a potato masher. When the consistency of the potatoes is no longer lumpy, add in egg beaters and salt. Stir to combine.
4. Gently mix flour into potato mixture 1/4 c at a time until it begins to form a dough ball. Be careful not to over mix the dough as it will result in chewier gnocchi. Add enough flour to create a soft dough.
5. Break dough ball into four equal pieces. Roll into long strips on a floured surface. Cut the strip into 1 inch gnocchis and place on a tray until  ready to cook them. You can also roll each gnocchi down the tines of a fork to get the traditional imprint look. 
6. In a small bowl, combine half-and-half, eggs, salt, pepper, and cheese. Mix until well combined. Set aside.
7. In a large skillet, cook Canadian bacon over medium heat until heated through and just begins to brown. Add minced garlic clove. Add half-and-half mixture in with Canadian bacon and garlic. Stir in peas. Reduce heat to low and simmer until peas are cooked through.
8. Drop gnocchi gently into boiling water. When it floats to the surface, it is finished cooking (usually only takes about a minute). I added mine in a few different batches. Remove cooked gnocchi from boiling water with a slotted spoon and add to sauce mixture. Repeat until all gnocchi is cooked and added to sauce mixture. Gently stir to coat all gnocchi well.
Yields 6 servings, serving size 1 c
8 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.