NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

2 tbsp grated parmesan cheese

3 tbsp all-purpose flour

2 oz cooked chicken breast

1 tsp ghee

5 leaves fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium mixing bowl, combine the part-skim ricotta, egg whites, grated parmesan, garlic powder, sea salt, and black pepper until smooth.

• 2

  Gradually fold in the all-purpose flour one tablespoon at a time until a soft, slightly tacky dough forms.

• 3

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

• 4

  Using two small spoons, scoop and drop small mounds of the ricotta dough into the boiling water.

• 5

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

• 6

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

• 7

  Add the boiled gnocchi and the shredded cooked chicken breast to the skillet.

• 8

  Sear the gnocchi for 1 to 2 minutes per side until they develop a light golden crust.

• 9

  Serve immediately while the gnocchi are warm and the chicken is heated through.