NUTRITION

SERVINGS

INGREDIENTS

0.33 cup ricotta cheese

1 large egg

0.33 cup parmesan cheese

3 tbsp nutritional yeast

0.5 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0 tbsp grass-fed butter

6 whole fresh sage leaves

1 clove garlic

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese and the egg until completely smooth.

• 2

  Stir in the parmesan cheese, nutritional yeast, sea salt, and black pepper until well combined.

• 3

  Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms.

• 4

  Bring a large pot of water to a gentle boil and season with a pinch of salt.

• 5

  Using two small spoons, scoop uniform dollops of the dough and carefully drop them into the boiling water.

• 6

  Cook the gnocchi for 2-3 minutes; once they float to the top, let them cook for an additional 30 seconds before removing with a slotted spoon.

• 7

  In a large skillet over medium heat, melt the grass-fed butter until it begins to foam and turn slightly golden.

• 8

  Add the fresh sage leaves and minced garlic to the skillet, sautéing for 1 minute until the sage is crisp and fragrant.

• 9

  Add the drained gnocchi to the skillet and toss gently for 1 minute to coat them in the sage butter before serving.