NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup whole wheat flour

1 tbsp grated parmesan cheese

4 oz raw shrimp

0.25 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Gently fold in the whole wheat flour until a soft, slightly tacky dough forms; be careful not to overwork the dough to keep the gnocchi light.

• 3

  Bring a large pot of salted water to a gentle boil.

• 4

  On a lightly floured surface, roll the dough into thin ropes and cut into 1-inch pieces, using the back of a fork to create traditional ridges.

• 5

  Drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the surface, then drain carefully.

• 6

  In a large skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking until the leaves are crisp and the ghee is slightly browned.

• 7

  Add the shrimp to the skillet and sauté for 2 minutes per side until pink and opaque.

• 8

  Toss the cooked gnocchi and fresh baby spinach into the skillet, stirring gently until the gnocchi are coated in sage butter and the spinach is just wilted.

• 9

  Serve immediately, garnished with additional black pepper if desired.