NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Ricotta cheese

1 large Egg

0.25 cup Parmesan cheese

20 gram Unflavored collagen peptides

1 tbsp Cassava flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tbsp Ghee

5 leaf Fresh sage

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, grated parmesan, collagen peptides, sea salt, black pepper, and garlic powder until smooth.

• 2

  Gradually fold in the cassava flour until a soft, slightly tacky dough forms.

• 3

  Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch pillows.

• 4

  Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, which takes about 2-3 minutes.

• 5

  While the gnocchi cook, melt the ghee in a skillet over medium heat and add the fresh sage leaves, sautéing until the leaves are crisp and the ghee is aromatic.

• 6

  Use a slotted spoon to transfer the gnocchi directly into the skillet, tossing gently to coat in the sage butter before serving hot.