NUTRITION

SERVINGS

INGREDIENTS

1 cup part-skim ricotta cheese

1 large egg white

0.25 cup grated parmesan cheese

1 tbsp cassava flour

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch ground nutmeg

0.5 tbsp grass-fed ghee

6 whole fresh sage leaves

1 cup baby spinach

PREPARATION

• 1

  Place the ricotta in a fine-mesh sieve and let it drain for 15 minutes to remove excess moisture for a better dough consistency.

• 2

  In a medium bowl, combine the drained ricotta, egg white, grated parmesan, cassava flour, sea salt, black pepper, and nutmeg.

• 3

  Stir the mixture gently until a soft, uniform dough forms; avoid overmixing to keep the gnocchi light.

• 4

  Lightly dust a clean surface with a tiny bit of extra cassava flour and roll the dough into long ropes, then cut into 1-inch pillows.

• 5

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

• 6

  While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the sage leaves, frying them until they are crisp and the ghee smells nutty.

• 7

  Use a slotted spoon to transfer the gnocchi directly from the water into the skillet, adding the baby spinach at the same time.

• 8

  Toss everything gently for 1 minute until the spinach is wilted and the gnocchi are coated in the fragrant sage butter.