NUTRITION

SERVINGS

INGREDIENTS

1.15 cup part-skim ricotta cheese

1 large egg white

2 tbsp grated parmesan cheese

3 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp grass-fed butter

6 whole fresh sage leaves

1 cup fresh baby spinach

1 tsp fresh lemon juice

PREPARATION

• 1

  In a medium mixing bowl, combine the part-skim ricotta, egg white, grated parmesan, sea salt, black pepper, and ground nutmeg until the mixture is smooth.

• 2

  Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to overwork it.

• 3

  Bring a large pot of water to a gentle boil and season generously with salt.

• 4

  Using two small spoons, carefully drop rounded teaspoons of the ricotta dough into the boiling water.

• 5

  Cook the gnocchi for 2-3 minutes; once they float to the surface, let them cook for 30 more seconds before removing them with a slotted spoon.

• 6

  In a large non-stick skillet over medium heat, melt the grass-fed butter and add the fresh sage leaves, cooking until the leaves are crisp and the butter is fragrant.

• 7

  Add the boiled gnocchi to the skillet and sear for 1-2 minutes per side until they develop a light golden crust.

• 8

  Add the fresh baby spinach and lemon juice to the skillet, tossing gently for 30 seconds until the spinach is just wilted, then serve immediately.