NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

0.25 cup cassava flour

0.25 tsp sea salt

0.25 tsp black pepper

2.5 oz grilled chicken breast

1 tsp ghee

6 whole fresh sage leaves

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Gradually fold in the cassava flour until a soft, slightly tacky dough forms, being careful not to overwork it.

• 3

  Turn the dough onto a surface lightly dusted with cassava flour and roll into long ropes, then cut into 1-inch gnocchi pieces.

• 4

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

• 5

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

• 6

  Add the sliced grilled chicken breast and the boiled gnocchi to the skillet, searing them until the gnocchi develop a light golden brown crust.

• 7

  Toss in the fresh baby spinach and stir for 1 minute until just wilted before serving immediately.