NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup part-skim ricotta cheese

1 large egg white

1 tbsp grated parmesan cheese

3 tbsp all-purpose flour

0.5 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 2

  Pan-sear the chicken in a non-stick skillet over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips and set aside.

• 3

  In a medium bowl, whisk together the ricotta cheese, egg white, parmesan, and the remaining seasonings until smooth.

• 4

  Gently fold in the flour one tablespoon at a time until a soft dough forms, then roll into small logs and cut into 1-inch pillows.

• 5

  Boil the gnocchi in a pot of salted water until they float to the surface, which should take about 2 to 3 minutes, then drain carefully.

• 6

  In the same skillet used for the chicken, melt the ghee over medium heat and fry the sage leaves until they are crisp and the ghee smells nutty.

• 7

  Add the cooked gnocchi to the skillet, tossing gently to coat in the sage butter, and serve topped with the sliced chicken breast.