NUTRITION

SERVINGS

INGREDIENTS

1 cup part-skim ricotta cheese

1 large egg white

0.25 cup grated parmesan cheese

2 tbsp all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp grass-fed butter

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh sage

1 tbsp fresh parsley

PREPARATION

• 1

  Place the ricotta in a fine-mesh sieve over a bowl and let it drain for 15 minutes to remove excess moisture.

• 2

  In a medium bowl, combine the strained ricotta, egg white, grated parmesan, sea salt, and black pepper until smooth.

• 3

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

• 4

  Turn the dough onto a lightly floured surface, divide into four pieces, and roll each into a long rope about 1/2-inch thick.

• 5

  Cut the ropes into 1-inch pieces and lightly indent each with the back of a fork for a classic texture.

• 6

  Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches until they float to the surface, about 2-3 minutes.

• 7

  While the gnocchi cook, melt the butter in a large skillet over medium heat and add the minced sage and lemon zest.

• 8

  Use a slotted spoon to transfer the gnocchi directly from the water to the skillet, tossing gently to coat.

• 9

  Stir in the lemon juice and fresh parsley, then pan-sear for 1 minute until the edges are slightly golden and fragrant.