NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

0.25 cup whole wheat flour

1 tbsp grated parmesan cheese

2.5 oz cooked shredded chicken breast

0.5 tbsp ghee

6 whole fresh sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium mixing bowl, combine the ricotta cheese, egg whites, grated parmesan, sea salt, and black pepper until smooth.

• 2

  Gently fold in the whole wheat flour until a soft, slightly tacky dough forms. Avoid over-mixing to keep the gnocchi light.

• 3

  On a lightly floured surface, roll the dough into a long rope about half an inch thick and cut into 1-inch pieces.

• 4

  Bring a pot of salted water to a gentle boil and drop the gnocchi in; cook for 2-3 minutes or until they float to the surface, then drain.

• 5

  In a large skillet over medium heat, melt the ghee and add the minced garlic and fresh sage leaves, sautéing until the sage is crisp and the ghee is fragrant.

• 6

  Add the cooked shredded chicken and gnocchi to the skillet, tossing gently for 1-2 minutes until the gnocchi are lightly golden and coated in the sage butter.