NUTRITION

SERVINGS

INGREDIENTS

1 cup part-skim ricotta cheese

3 large egg whites

1.5 tbsp whole wheat flour

3 tbsp grated parmesan cheese

0 tsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta, egg whites, grated parmesan, sea salt, and black pepper, whisking until the mixture is uniform.

• 2

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

• 3

  Bring a large pot of water to a gentle simmer over medium-high heat.

• 4

  Using two small spoons, carefully drop rounded tablespoons of the ricotta mixture into the simmering water.

• 5

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

• 6

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

• 7

  Add the cooked gnocchi to the skillet and toss gently to coat them in the golden sage-infused ghee before serving.