NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

1 tbsp all-purpose flour

5 oz raw shrimp

0.5 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  In a medium bowl, whisk the ricotta cheese, egg, parmesan cheese, sea salt, and black pepper until smooth.

• 2

  Gently stir in the flour until a soft, slightly tacky dough forms, being careful not to overmix.

• 3

  Bring a large pot of salted water to a gentle boil, then drop small spoonfuls of the dough into the water.

• 4

  Remove the gnocchi with a slotted spoon once they float to the surface, which typically takes about 2 to 3 minutes.

• 5

  Melt the ghee in a large skillet over medium heat and sauté the sage leaves until they are crisp and fragrant.

• 6

  Add the shrimp to the skillet and cook until pink and opaque, then add the cooked gnocchi and baby spinach.

• 7

  Toss everything together until the spinach is wilted and the gnocchi are lightly golden and coated in the aromatic ghee.