NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

3 tbsp whole wheat flour

3 oz cooked chicken breast

0.5 tsp ghee

5 whole fresh sage leaves

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk the egg then stir in the ricotta cheese, parmesan, 0.25 tsp of the sea salt, and the black pepper until well combined.

• 2

  Gradually fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to over-mix.

• 3

  Bring a large pot of water to a gentle boil with the remaining sea salt, then drop teaspoon-sized portions of the dough into the water.

• 4

  Cook the gnocchi for 2-3 minutes until they float to the surface, then carefully remove them with a slotted spoon and drain well.

• 5

  Melt the ghee in a large non-stick skillet over medium heat and add the fresh sage leaves, cooking until they are crisp and the ghee is aromatic.

• 6

  Add the boiled gnocchi and the cooked chicken breast to the skillet, sautéing for 2-3 minutes until the gnocchi develop a light golden-brown crust.

• 7

  Transfer the gnocchi and chicken to a plate immediately, drizzling any remaining sage-infused ghee from the pan over the top.