NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg white

2 tbsp Grated parmesan cheese

0.13 cup Cassava flour

0.25 tsp Sea salt

0.25 tsp Black pepper

3 oz Chicken breast

0.5 tbsp Ghee

6 whole Sage leaves

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slowly sift in the cassava flour and stir gently until a soft, slightly tacky dough forms.

• 3

  Transfer the dough to a surface lightly dusted with cassava flour and roll into long ropes about half an inch thick.

• 4

  Cut the ropes into 1-inch pieces and set aside on a parchment-lined tray.

• 5

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

• 6

  While the gnocchi cooks, heat a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 7

  Remove the chicken from the pan and add the ghee, sage leaves, and minced garlic, sautéing until the sage is crisp and the ghee is slightly browned.

• 8

  Drain the gnocchi and add them to the skillet along with the cooked chicken, tossing everything together to coat in the aromatic sage butter.