NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

2 tbsp cassava flour

4 oz raw shrimp

0.5 tbsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, sea salt, and black pepper, mixing until smooth.

• 2

  Gently fold in the cassava flour until a soft, slightly tacky dough forms; do not overmix.

• 3

  Bring a pot of salted water to a gentle boil. Using two small spoons, drop rounded tablespoons of the ricotta mixture into the water.

• 4

  Boil the gnocchi for 2-3 minutes until they float to the surface, then remove with a slotted spoon and set aside.

• 5

  In a large skillet over medium heat, melt the ghee. Add the shrimp and minced garlic, sautéing until the shrimp are pink and opaque.

• 6

  Add the fresh sage leaves to the skillet and cook for 1 minute until the leaves are crisp and the ghee smells nutty.

• 7

  Add the boiled gnocchi to the skillet and toss gently to coat in the sage butter and combine with the shrimp.

• 8

  Serve immediately, garnished with an extra crack of black pepper if desired.