NUTRITION

SERVINGS

INGREDIENTS

0.6 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup grated parmesan cheese

0.13 cup all-purpose flour

0 tsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Place the part-skim ricotta in a fine-mesh strainer over a bowl for 10 minutes to drain excess liquid for a lighter texture.

• 2

  In a medium mixing bowl, whisk the liquid egg whites until they become slightly frothy and aerated.

• 3

  Gently fold in the drained ricotta, grated parmesan cheese, sea salt, black pepper, and garlic powder until the mixture is uniform.

• 4

  Sift the all-purpose flour over the wet ingredients and fold in with a spatula until a soft, tacky dough forms.

• 5

  Bring a large pot of water to a gentle boil, then reduce to a simmer.

• 6

  Using two small spoons, drop rounded tablespoons of the dough into the water, working in batches to avoid crowding.

• 7

  Cook the gnocchi for 3 to 4 minutes until they float to the surface, then carefully remove them with a slotted spoon.

• 8

  Melt the ghee in a large non-stick skillet over medium heat and add the fresh sage leaves until they begin to sizzle.

• 9

  Transfer the cooked gnocchi to the skillet and sear for 2 minutes per side until they develop a golden, crispy exterior.