NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

2 large egg whites

0.25 cup whole wheat flour

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

2 oz ground turkey

0.25 tbsp ghee

6 leaf fresh sage

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Gently fold in the whole wheat flour until a soft dough forms, being careful not to overwork the mixture to keep the gnocchi light.

• 3

  Bring a large pot of salted water to a boil; meanwhile, roll the dough into small logs on a floured surface and cut into 1-inch pieces.

• 4

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

• 5

  In a large skillet over medium heat, cook the ground turkey until browned and cooked through, then remove and set aside.

• 6

  In the same skillet, melt the ghee and add the fresh sage leaves, sautéing until the sage is crisp and the ghee smells nutty.

• 7

  Add the cooked gnocchi, ground turkey, and baby spinach to the skillet, tossing until the gnocchi are golden and the spinach is wilted.