NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

4 tbsp grated parmesan cheese

3 tbsp all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

1.5 oz prosciutto

1 tsp unsalted butter

6 whole fresh sage leaves

PREPARATION

• 1

  Drain the ricotta in a fine-mesh sieve for 15 minutes to remove excess moisture for a lighter texture.

• 2

  In a medium bowl, combine the drained ricotta, egg, grated parmesan, sea salt, and black pepper until well blended.

• 3

  Gently fold in the flour until a soft, slightly sticky dough forms, being careful not to over-mix.

• 4

  Roll the dough into long ropes on a lightly floured surface and cut into 1-inch pieces.

• 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

  While the gnocchi boils, crisp the prosciutto in a large skillet over medium heat until golden, then remove and set aside.

• 7

  In the same skillet, melt the butter and add the sage leaves, cooking until the butter is slightly browned and the sage is fragrant.

• 8

  Transfer the cooked gnocchi directly to the skillet and toss gently to coat in the velvety sage butter before serving with the crispy prosciutto.