NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Part-skim ricotta cheese

1 large Egg white

3 tbsp Cassava flour

1 tbsp Parmesan cheese

0.5 tbsp Ghee

4 whole Sage leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  In a medium bowl, combine the ricotta, egg white, parmesan cheese, sea salt, black pepper, garlic powder, and cassava flour until a soft dough forms.

• 2

  Turn the dough onto a surface dusted with extra flour, roll into long ropes, and cut into 1-inch gnocchi pillows.

• 3

  Boil the gnocchi in a large pot of salted water until they float to the surface, then remove with a slotted spoon.

• 4

  Sauté the diced chicken in a hot skillet until fully cooked and lightly browned on all sides.

• 5

  Melt the ghee in the same skillet and add the sage leaves, frying them until they become crisp and the butter smells nutty.

• 6

  Add the boiled gnocchi to the skillet, tossing gently to coat every piece in the silky sage butter before serving.