NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup part-skim ricotta cheese

1 tbsp grated parmesan cheese

2 tbsp all-purpose flour

1 large egg yolk

0.5 tbsp unsalted butter

6 whole fresh sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta cheese, grated parmesan cheese, egg yolk, sea salt, and black pepper until smooth.

• 2

  Gently fold in the all-purpose flour until a soft dough forms, taking care not to overwork the mixture to keep the gnocchi light.

• 3

  On a lightly floured surface, roll the dough into a long rope and cut into 1-inch pieces.

• 4

  Season the chicken breast with a pinch of salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 5

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

• 6

  In a separate skillet, melt the unsalted butter over medium heat until it begins to foam and turn a nutty brown color.

• 7

  Add the fresh sage leaves and minced garlic to the butter, frying for 30 seconds until the sage is crisp and fragrant.

• 8

  Transfer the cooked gnocchi directly into the sage butter sauce, tossing gently to coat, and serve alongside the sliced chicken breast.