NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

0.33 cup Gluten-Free Flour (approx. 40g)

2 large Egg Whites

3 ounces Grilled Chicken Breast

1 tablespoon Unsalted Butter

5 Fresh Sage Leaves

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper, to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Peel (if desired) and cube the sweet potato, then toss with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.

• 2

  Once roasted, mash the sweet potato until smooth. In a mixing bowl, combine the mashed sweet potato with gluten-free flour and egg whites until a soft, pliable dough forms.

• 3

  Lightly dust a surface with flour and gently roll the dough into a long log. Cut into small bite-sized pieces to form the gnocchi. Optionally, press each piece with a fork to create ridges.

• 4

  Bring a pot of salted water to a boil. Cook the gnocchi in batches; when they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.

• 5

  In a skillet, melt the butter over medium heat. Allow it to cook until it turns a golden brown color and gives off a nutty aroma. Add the fresh sage leaves and gently fry for 30 seconds until crisp.

• 6

  Meanwhile, heat a separate pan and lightly grill the chicken breast seasoned with salt and pepper until fully cooked (about 4-5 minutes per side). Slice the chicken into strips.

• 7

  Combine the cooked gnocchi with the sage brown butter, tossing to coat evenly. Plate the dish and top with grilled chicken slices.

• 8

  Finish with an extra sprinkle of fresh sage if desired and serve immediately.