NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Potato gnocchi

0.25 cup Whole milk ricotta cheese

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh sage leaves

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and reserve two tablespoons of the cooking water.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest for a few minutes before slicing into thin strips.

• 4

  In the same skillet, add the minced garlic and fresh sage leaves, sautéing for one minute until the sage is fragrant and slightly crisp.

• 5

  Lower the heat and stir in the ricotta cheese, lemon zest, lemon juice, and the reserved gnocchi water to create a smooth, creamy sauce.

• 6

  Add the baby spinach to the skillet and stir until it just begins to wilt into the sauce.

• 7

  Gently fold the cooked gnocchi and sliced chicken back into the skillet, seasoning with the remaining salt and pepper, and serve immediately.