NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

0.5 cup part-skim ricotta cheese

1 large egg

0.13 cup all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

0.25 tbsp ghee

6 leaves fresh sage

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Place the low-fat cottage cheese in a blender or food processor and blend until completely smooth and creamy.

• 2

  In a medium mixing bowl, combine the blended cottage cheese, part-skim ricotta, egg, sea salt, black pepper, and ground nutmeg until well incorporated.

• 3

  Gently stir in the all-purpose flour until a soft, slightly tacky dough forms; avoid over-mixing to keep the gnocchi light.

• 4

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

• 5

  Using two small spoons, scoop walnut-sized portions of the dough and carefully drop them into the simmering water.

• 6

  Cook the gnocchi for 3-4 minutes, or until they float to the surface, then remove them with a slotted spoon and drain well.

• 7

  In a large non-stick skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking for 1 minute until the sage is crisp and the ghee is fragrant.

• 8

  Add the cooked gnocchi to the skillet and toss gently for 1-2 minutes until they are lightly golden and coated in the sage butter.

• 9

  Plate the gnocchi immediately and finish with a sprinkle of grated parmesan cheese.