NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

2 tbsp whole wheat flour

3 oz cooked chicken breast

1 tsp ghee

4 leaves fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 2

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

• 3

  On a lightly floured surface, roll the dough into thin ropes and cut into 1-inch pieces.

• 4

  Bring a pot of salted water to a gentle boil and drop the gnocchi in, cooking for 2-3 minutes until they float to the surface.

• 5

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

• 6

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, then add the sliced chicken breast and fresh spinach.

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the gnocchi are lightly golden, then serve immediately.