NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

1 large egg

1 large egg white

3 tbsp parmesan cheese

2 tbsp all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

0.5 tbsp ghee

6 leaves fresh sage

1 cup fresh spinach

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta, whole egg, egg white, parmesan, salt, pepper, and nutmeg until the mixture is smooth and well combined.

• 2

  Gently fold in the all-purpose flour using a spatula until a soft, slightly tacky dough forms, being careful not to overwork it.

• 3

  Bring a large pot of water to a gentle simmer and season with a pinch of salt.

• 4

  Using two small spoons, carefully drop oblong mounds of the ricotta mixture into the simmering water.

• 5

  Cook the gnocchi for 3 to 4 minutes; they are ready once they float to the surface.

• 6

  While the gnocchi cook, melt the ghee in a large non-stick skillet over medium heat and add the fresh sage leaves until they become crisp and fragrant.

• 7

  Use a slotted spoon to transfer the floating gnocchi directly from the water into the skillet.

• 8

  Add the fresh spinach to the skillet and toss everything gently for 1 minute until the spinach is wilted and the gnocchi are lightly golden and coated in the sage butter.