NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg white

0.25 cup Whole wheat flour

3 oz Chicken breast

1 tbsp Grass-fed butter

6 whole Fresh sage leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and garlic powder.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove chicken from the pan, let it rest for 5 minutes, then slice into thin strips.

• 4

  In a medium mixing bowl, combine the low-fat ricotta cheese and egg white until smooth.

• 5

  Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms; avoid over-mixing to keep the gnocchi light.

• 6

  On a lightly floured surface, roll the dough into long ropes about 1/2 inch thick and cut into 1-inch pieces.

• 7

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, which takes about 2 to 3 minutes.

• 8

  In a clean skillet, melt the grass-fed butter over medium heat and add the fresh sage leaves, cooking until the butter is slightly browned and the sage is crisp.

• 9

  Add the cooked gnocchi and sliced chicken to the skillet, tossing gently to coat in the aromatic sage butter before serving.