NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

0.25 cup part-skim ricotta cheese

1 large egg

4 tbsp cassava flour

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp ghee

6 whole fresh sage leaves

PREPARATION

• 1

  In a blender, process the cottage cheese until it is completely smooth and creamy.

• 2

  In a medium bowl, combine the blended cottage cheese, ricotta, egg, parmesan cheese, sea salt, black pepper, and nutmeg.

• 3

  Gently fold in the cassava flour one tablespoon at a time until a soft, slightly tacky dough forms.

• 4

  Turn the dough onto a lightly floured surface, roll into thin ropes, and cut into one-inch gnocchi pieces.

• 5

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about two to three minutes.

• 6

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

• 7

  Transfer the drained gnocchi to the skillet and sauté for two minutes until the edges are lightly golden and coated in the sage butter.