NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

0.33 cup cassava flour

0.25 tsp sea salt

0.25 tsp black pepper

3 oz chicken breast

0.5 tbsp ghee

6 whole fresh sage leaves

1 clove garlic

PREPARATION

• 1

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

• 2

  Pan-sear the chicken in a non-stick skillet over medium-high heat until golden and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the pan, let it rest for 5 minutes, then slice into thin strips.

• 4

  In a medium bowl, stir together the ricotta, egg, parmesan cheese, cassava flour, and remaining salt and pepper until a soft dough forms.

• 5

  Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch gnocchi pieces.

• 6

  Bring a large pot of water to a boil and cook the gnocchi until they float to the surface, which takes about 2 to 3 minutes.

• 7

  In a clean skillet, melt the ghee over medium heat and add the minced garlic and fresh sage leaves, cooking until the sage is crisp and the ghee is slightly browned.

• 8

  Drain the gnocchi and add them to the skillet along with the sliced chicken, tossing gently to coat in the fragrant sage butter.