NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

1 tbsp grated parmesan cheese

3 tbsp cassava flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

6 leaf fresh sage

3 oz cooked chicken breast

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Gently fold in the cassava flour one tablespoon at a time until a soft dough forms, being careful not to overwork it.

• 3

  Bring a large pot of salted water to a gentle simmer over medium-high heat.

• 4

  Using two small spoons, drop rounded mounds of the ricotta dough into the simmering water and cook until they float to the surface, about 2 to 3 minutes.

• 5

  Carefully remove the gnocchi with a slotted spoon and drain them on a plate.

• 6

  In a large non-stick skillet, melt the ghee over medium heat and add the fresh sage leaves, cooking until they are crisp and the ghee is fragrant.

• 7

  Add the drained gnocchi to the skillet and sear for 1 to 2 minutes per side until a light golden crust develops.

• 8

  Add the sliced cooked chicken breast and baby spinach to the pan, tossing gently until the chicken is warmed through and the spinach is just wilted.