NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg

2 tbsp Whole wheat flour

1 tbsp Grated parmesan cheese

4 oz Chicken breast

0.5 tbsp Ghee

6 whole Fresh sage leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Gently fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.

• 3

  Bring a large pot of water to a gentle boil and drop small spoonfuls of the ricotta mixture into the water.

• 4

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

• 5

  Dice the chicken breast into small pieces and season lightly with salt and pepper.

• 6

  Heat the ghee in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 7

  Add the fresh sage leaves to the skillet and fry for 1 minute until they become crisp and fragrant.

• 8

  Add the cooked gnocchi to the skillet, tossing gently to coat them in the sage-infused ghee before serving hot.