NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

3 tbsp all-purpose flour

2.5 oz cooked chicken breast

1 tsp ghee

6 whole fresh sage leaves

1 cup fresh baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta cheese, egg, grated parmesan cheese, sea salt, and black pepper until smooth.

• 2

  Gradually fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.

• 3

  On a lightly floured surface, roll the dough into long ropes and cut into one-inch pieces using a knife or bench scraper.

• 4

  Bring a large pot of water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.

• 5

  Melt the ghee in a large skillet over medium heat and add the fresh sage leaves, cooking until they are fragrant and crisp.

• 6

  Add the cooked chicken breast and fresh baby spinach to the skillet, sautéing until the spinach is wilted.

• 7

  Add the boiled gnocchi to the skillet and pan-sear for two minutes until the edges are golden and coated in the sage-infused ghee.