NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

0.25 cup whole wheat flour

3 oz chicken breast

1 tsp ghee

5 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until cooked through and slice into thin strips.

• 2

  In a medium mixing bowl, combine the ricotta cheese, egg, parmesan cheese, and the remaining salt and pepper, stirring until the mixture is smooth.

• 3

  Gently fold the whole wheat flour into the ricotta mixture until a soft, slightly tacky dough forms, taking care not to overwork the gluten.

• 4

  Bring a large pot of water to a gentle boil and prepare a slotted spoon for retrieving the gnocchi.

• 5

  Using two small spoons or a cookie scoop, drop walnut-sized portions of the dough into the boiling water in batches.

• 6

  Cook the gnocchi for 2 to 3 minutes or until they float to the surface, then carefully remove them and set aside.

• 7

  In a large skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking until the leaves are crisp and the ghee smells aromatic.

• 8

  Add the fresh baby spinach to the skillet and sauté for 1 minute until just wilted.

• 9

  Toss the cooked gnocchi and sliced chicken into the skillet, coating everything thoroughly in the sage-infused ghee before serving warm.