NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large egg whites

1 tbsp grated parmesan cheese

0.25 cup almond flour

3.5 oz boneless skinless chicken breast

0.5 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, egg whites, and grated parmesan cheese until the mixture is smooth.

• 2

  Gradually fold in the almond flour, sea salt, and black pepper until a soft, slightly tacky dough forms that can be handled.

• 3

  Roll the dough into small, bite-sized balls and gently press each with the back of a fork to create ridges for holding the sauce.

• 4

  Bring a pot of salted water to a gentle simmer and poach the gnocchi until they float to the surface, then remove them carefully with a slotted spoon.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a skillet over medium heat until golden and cooked through before slicing into thin strips.

• 6

  In the same skillet, melt the ghee and add the fresh sage leaves, cooking for 1-2 minutes until the leaves are crisp and the ghee is aromatic.

• 7

  Add the poached gnocchi, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is evenly coated.