NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup grated parmesan cheese

0.5 cup whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

6 leaf fresh sage

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk the egg then stir in the strained ricotta, grated parmesan, sea salt, and black pepper until well combined.

• 3

  Gently fold in the whole wheat flour until a soft, slightly sticky dough forms, being careful not to overwork it.

• 4

  Turn the dough onto a lightly floured surface, divide into four pieces, and roll each into a long rope about 1/2-inch thick.

• 5

  Cut the ropes into 1-inch pieces and use a fork to create light indentations on each gnocchi.

• 6

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

• 7

  While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until they are crisp and the ghee is slightly browned.

• 8

  Use a slotted spoon to transfer the gnocchi directly into the skillet, adding the lemon juice and tossing gently to coat.