NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

3 tbsp almond flour

3 oz cooked chicken breast

0 tbsp ghee

5 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, sea salt, and black pepper, whisking until the mixture is smooth and aerated.

• 2

  Gradually fold in the almond flour until a soft dough forms that holds its shape but remains light.

• 3

  Bring a large pot of water to a gentle simmer and use two spoons to form small, oval-shaped gnocchi, dropping them carefully into the water.

• 4

  Boil the gnocchi for 2 to 3 minutes until they rise to the surface, then lift them out with a slotted spoon to drain.

• 5

  Melt the ghee in a wide skillet over medium heat and add the sage leaves, frying them until they are crisp and the ghee is infused with flavor.

• 6

  Place the gnocchi and cooked chicken into the skillet, pan-searing them until the gnocchi are golden and the chicken is warmed through.

• 7

  Add the baby spinach to the pan, tossing gently for 1 minute until the leaves are just wilted.

• 8

  Plate the gnocchi and finish with a dusting of grated parmesan cheese for a salty, savory finish.