NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large egg whites

3 tbsp whole wheat flour

1 tbsp grated parmesan cheese

3 oz cooked chicken breast

0.5 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta, egg whites, whole wheat flour, parmesan cheese, sea salt, black pepper, and garlic powder until a soft, slightly tacky dough forms.

• 2

  Bring a large pot of water to a gentle boil over medium-high heat.

• 3

  Using two small spoons, carefully drop rounded teaspoons of the ricotta mixture into the boiling water.

• 4

  Boil the gnocchi for 2 to 3 minutes, or until they float to the surface, then use a slotted spoon to transfer them to a plate.

• 5

  Heat the ghee in a large non-stick skillet over medium heat.

• 6

  Add the fresh sage leaves to the skillet and cook for 1 minute until they become crisp and the ghee is fragrant.

• 7

  Add the boiled gnocchi and the diced chicken breast to the skillet.

• 8

  Sauté for 3 to 4 minutes, tossing gently, until the gnocchi develop a light golden crust and the chicken is heated through.