NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup part-skim ricotta cheese

1 large egg

0.25 cup all-purpose flour

1 tbsp ghee

6 whole fresh sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

0.5 tsp lemon zest

PREPARATION

• 1

  Season the diced chicken breast with half of the salt and pepper.

• 2

  Sauté the chicken in a non-stick pan over medium-high heat until golden brown and cooked through, then set aside.

• 3

  In a medium bowl, combine the ricotta cheese and egg, whisking until smooth.

• 4

  Gradually fold in the flour and remaining salt and pepper until a soft, slightly tacky dough forms.

• 5

  Bring a pot of salted water to a gentle boil.

• 6

  Use two small spoons to drop bite-sized dollops of the ricotta mixture into the boiling water.

• 7

  Boil the gnocchi for 2-3 minutes or until they float to the surface, then drain carefully.

• 8

  In the same pan used for the chicken, melt the ghee over medium heat until it begins to bubble.

• 9

  Add the minced garlic and whole sage leaves, frying for 1 minute until the sage is crisp and aromatic.

• 10

  Toss the cooked gnocchi and chicken into the pan, coating them thoroughly in the sage butter.

• 11

  Finish with a sprinkle of grated parmesan and fresh lemon zest before serving.