NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

1 tbsp grated parmesan cheese

2 tbsp whole wheat flour

3 oz boneless skinless chicken breast

0.5 tbsp ghee

4 whole fresh sage leaves

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, parmesan, salt, and pepper until the mixture is completely smooth.

• 2

  Sift the whole wheat flour over the ricotta mixture and fold gently with a spatula until a soft, slightly tacky dough forms.

• 3

  Bring a large pot of salted water to a gentle boil, then use two small spoons to drop rounded teaspoons of dough into the water.

• 4

  Cook the gnocchi for 2 to 3 minutes until they float to the surface, then remove them carefully with a slotted spoon.

• 5

  While the gnocchi cook, dice the chicken breast into bite-sized pieces and sauté in a large skillet with half of the ghee until golden and cooked through.

• 6

  Add the remaining ghee and the fresh sage leaves to the skillet, cooking until the sage becomes crisp and the ghee smells nutty.

• 7

  Add the cooked gnocchi to the skillet, tossing gently to coat every piece in the fragrant sage butter before serving immediately.