NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

0.25 cup parmesan cheese

0.13 cup all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch nutmeg

0.25 tsp ghee

6 whole fresh sage leaves

PREPARATION

• 1

  Place the ricotta in a fine-mesh sieve over a bowl for 15 minutes to drain excess moisture.

• 2

  In a large mixing bowl, combine the drained ricotta, egg, parmesan cheese, sea salt, black pepper, and nutmeg until smooth.

• 3

  Gradually fold in the flour until a soft, slightly sticky dough forms; avoid overworking the dough to keep the texture light.

• 4

  On a lightly floured surface, roll the dough into long ropes and cut into 1-inch pieces.

• 5

  Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface.

• 6

  While gnocchi cook, melt the ghee in a skillet over medium heat and add the sage leaves, cooking until they are crisp and fragrant.

• 7

  Use a slotted spoon to transfer the gnocchi directly into the skillet, tossing gently to coat in the sage butter before serving.