NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup ricotta cheese

1 large egg

3 tbsp all-purpose flour

1 tbsp parmesan cheese

0.5 tbsp ghee

6 whole sage leaves

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until fully cooked to an internal temperature of 165°F.

• 2

  In a medium mixing bowl, whisk together the ricotta cheese, egg, parmesan cheese, and the remaining salt and pepper until smooth.

• 3

  Gently fold in the flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to overwork it.

• 4

  Bring a small pot of water to a gentle boil and drop small spoonfuls of the ricotta dough into the water, cooking until they float to the surface, about 2-3 minutes.

• 5

  In a separate skillet, melt the ghee over medium heat and add the minced garlic and sage leaves, sautéing until the sage is crisp and the ghee is fragrant.

• 6

  Add the cooked gnocchi and baby spinach to the skillet, tossing gently for 1 minute until the spinach is wilted and the gnocchi are lightly golden.

• 7

  Slice the cooked chicken breast and serve it alongside the gnocchi, drizzling any remaining sage butter from the pan over the top.