NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

3 tbsp all-purpose flour

3 oz chicken breast

1 cup fresh baby spinach

1 tsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  Gently fold in the all-purpose flour until a soft, slightly tacky dough forms.

• 3

  Bring a small pot of salted water to a gentle boil.

• 4

  Using two small spoons, drop tablespoon-sized portions of the ricotta mixture into the boiling water.

• 5

  Cook for 2-3 minutes or until the gnocchi float to the surface, then remove with a slotted spoon.

• 6

  While gnocchi cook, heat olive oil in a non-stick skillet over medium-high heat and sauté diced chicken breast until golden and cooked through.

• 7

  Add the cooked gnocchi to the skillet with the chicken, pan-searing for 1 minute to develop a light crust.

• 8

  Stir in the fresh baby spinach, lemon zest, and lemon juice, tossing until the spinach is just wilted.

• 9

  Serve immediately topped with a sprinkle of grated parmesan cheese.