NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

3.5 tbsp all-purpose flour

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

3 oz chicken breast

0.5 tbsp grass-fed butter

6 whole fresh sage leaves

PREPARATION

• 1

  In a medium bowl, whisk together the 0.5 cup low-fat ricotta cheese, 1 large egg, 1 tbsp grated parmesan cheese, 0.25 tsp sea salt, and 0.25 tsp black pepper until smooth.

• 2

  Gently fold in 3 tbsp of the all-purpose flour until a soft, slightly tacky dough forms, being careful not to over-mix to maintain a light texture.

• 3

  Dust a clean work surface with the remaining 0.5 tbsp all-purpose flour, then roll the dough into thin ropes and cut into 1-inch gnocchi pieces.

• 4

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, approximately 2 to 3 minutes, then drain.

• 5

  While the gnocchi cook, pan-sear the 3 oz chicken breast in a non-stick skillet over medium-high heat until golden and cooked through, then slice into thin strips.

• 6

  Melt the 0.5 tbsp grass-fed butter in the same skillet over medium heat and add the 6 whole fresh sage leaves, cooking until the butter is golden and the sage is crisp.

• 7

  Add the boiled gnocchi and sliced chicken to the skillet, tossing gently to coat every piece in the aromatic sage butter before serving immediately.