NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

0.25 cup grated parmesan cheese

2 tbsp cassava flour

0.25 tsp sea salt

0.13 tsp black pepper

0.13 tsp ground nutmeg

4 oz wild-caught shrimp

0.5 tbsp grass-fed butter

6 whole fresh sage leaves

1 cup fresh baby spinach

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg white, parmesan, cassava flour, sea salt, black pepper, and nutmeg until a soft dough forms.

• 2

  Bring a large pot of salted water to a gentle simmer.

• 3

  Dust a clean surface with a pinch of cassava flour and roll the dough into long ropes about 1/2-inch thick, then cut into 1-inch pieces.

• 4

  Drop the gnocchi into the simmering water; they are finished when they float to the surface, about 2 to 3 minutes.

• 5

  While the gnocchi cook, heat a large non-stick skillet over medium-high heat and add the shrimp, searing for 2 minutes per side until pink and opaque.

• 6

  Remove the shrimp from the skillet and set aside. In the same skillet, melt the grass-fed butter until it begins to foam and turn slightly golden.

• 7

  Add the fresh sage leaves to the butter and fry for 30 seconds until crisp, then stir in the baby spinach until just wilted.

• 8

  Transfer the cooked gnocchi directly from the water to the skillet using a slotted spoon.

• 9

  Add the shrimp back into the pan and toss everything gently to coat in the sage butter sauce before serving.