NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

0.25 cup whole wheat flour

3 oz cooked chicken breast

0.5 tbsp ghee

5 whole fresh sage leaves

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, sea salt, and black pepper until completely smooth.

• 2

  Gently fold in the whole wheat flour using a spatula until a soft, slightly tacky dough forms.

• 3

  Bring a large pot of water to a gentle boil and season with a pinch of salt.

• 4

  Using two small spoons, drop rounded teaspoon-sized portions of the dough into the boiling water.

• 5

  Cook the gnocchi until they float to the surface, which should take approximately 2 to 3 minutes, then remove with a slotted spoon.

• 6

  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 fragrant.

• 7

  Add the shredded cooked chicken and the boiled gnocchi to the skillet, tossing gently to coat them in the sage ghee.

• 8

  Sauté for 1-2 minutes until the gnocchi are lightly golden and the chicken is heated through.

• 9

  Plate the dish immediately and garnish with the grated parmesan cheese.