NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

2.5 oz Cooked chicken breast

2 tbsp Parmesan cheese

3 tbsp Whole wheat flour

1 tsp Ghee

6 whole Sage leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to overwork the dough.

• 3

  Turn the dough onto a lightly floured surface and roll into thin ropes, then use a knife to cut the ropes into 1-inch gnocchi pillows.

• 4

  Bring a large pot of water to a gentle boil and drop the gnocchi in; cook until they float to the surface, which should take approximately 2 to 3 minutes.

• 5

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

• 6

  Use a slotted spoon to transfer the cooked gnocchi directly from the water into the skillet, adding the diced cooked chicken breast at the same time.

• 7

  Toss everything gently for 1 to 2 minutes until the gnocchi are lightly golden and the chicken is heated through, then serve immediately.