NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Ricotta cheese

1 large Egg

2 tbsp Parmesan cheese

2 tbsp All-purpose flour

0.13 tsp Sea salt

0.13 tsp Black pepper

4 oz Chicken breast

0.5 tbsp Ghee

6 whole Fresh sage leaves

1 cup Baby spinach

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 2

  In a medium mixing bowl, combine the ricotta cheese, egg, parmesan, and flour with the remaining salt and pepper until a soft, uniform dough forms.

• 3

  Bring a large pot of salted water to a gentle boil; drop small spoonfuls of the ricotta dough into the water and cook until they float to the surface, about 2 to 3 minutes.

• 4

  While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the fresh sage leaves, frying them until they are crisp and fragrant.

• 5

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sage butter, adding the baby spinach and tossing until the spinach is wilted and gnocchi are lightly golden.

• 6

  Slice the cooked chicken breast into strips and serve immediately over the warm gnocchi and sage butter sauce.