NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

1 tbsp grated parmesan cheese

2 tbsp all-purpose flour

3 oz boneless skinless chicken breast

1 tsp ghee

6 whole fresh sage leaves

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove minced garlic

PREPARATION

• 1

  In a medium bowl, combine the ricotta, egg white, and parmesan cheese until smooth.

• 2

  Gradually fold in the flour until a soft, slightly tacky dough forms, being careful not to overmix.

• 3

  Bring a large pot of salted water to a gentle boil.

• 4

  Using two small spoons, drop tablespoon-sized portions of the dough into the boiling water.

• 5

  Cook for 2-3 minutes until the gnocchi float to the surface, then remove with a slotted spoon and drain.

• 6

  While gnocchi cook, heat the ghee in a large skillet over medium-high heat.

• 7

  Season the chicken with salt and pepper, then sauté until golden and cooked through.

• 8

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

• 9

  Toss the cooked gnocchi and baby spinach into the skillet, stirring gently until the spinach is wilted and the gnocchi are lightly browned.