NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup part-skim ricotta cheese

1 large egg white

3 tbsp whole wheat flour

0.5 tbsp ghee

5 whole fresh sage leaves

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Sauté the chicken in a non-stick skillet over medium-high heat until browned and cooked through, then remove and set aside.

• 3

  In a medium bowl, whisk together the part-skim ricotta cheese, egg white, grated parmesan cheese, and the remaining salt and pepper until smooth.

• 4

  Gently stir in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.

• 5

  Bring a large pot of water to a gentle boil and drop teaspoon-sized portions of the ricotta dough into the water.

• 6

  Boil the gnocchi until they float to the surface, which should take about 2 to 3 minutes, then remove with a slotted spoon.

• 7

  Melt the ghee in the same skillet used for the chicken and add the fresh sage leaves, cooking until they are crisp and fragrant.

• 8

  Add the gnocchi, cooked chicken, and fresh spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi are lightly golden.