NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup egg whites

2 tbsp grated parmesan cheese

0.25 cup whole wheat flour

0.13 tsp sea salt

0.13 tsp black pepper

3 oz chicken breast

1 tsp ghee

4 whole fresh sage leaves

1 cup fresh baby spinach

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, parmesan cheese, sea salt, and black pepper until the mixture is smooth.

• 2

  Gently fold in the whole wheat flour using a spatula until a soft, slightly tacky dough forms, being careful not to over-mix which can make the gnocchi tough.

• 3

  On a lightly floured surface, roll the dough into long ropes about half an inch thick and cut into 1-inch pieces.

• 4

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove them with a slotted spoon.

• 5

  While the gnocchi cook, grill or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then slice it into thin strips.

• 6

  In a large skillet over medium heat, melt the ghee and add the sage leaves, cooking for 1-2 minutes until the leaves are crisp and the ghee is fragrant.

• 7

  Add the boiled gnocchi and baby spinach to the skillet, tossing gently for 2 minutes until the gnocchi are lightly golden and the spinach is wilted, then serve topped with the sliced chicken.