NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

2 tbsp grated parmesan cheese

2 tbsp all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

3 oz grilled chicken breast

1 tsp ghee

4 large fresh sage leaves

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Gently fold in the all-purpose flour until a soft dough forms, being careful not to over-work the mixture to ensure the gnocchi stay light.

• 3

  Bring a large pot of salted water to a gentle boil and drop small spoonfuls of the ricotta dough into the water.

• 4

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

• 5

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

• 6

  Add the cooked gnocchi and sliced grilled chicken breast to the skillet, searing for 1-2 minutes until the edges are golden.

• 7

  Toss in the fresh baby spinach and stir for 30 seconds until just wilted, then serve immediately while warm.