NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

0.25 cup grated parmesan cheese

0.25 cup all-purpose flour

0 tbsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Place the ricotta in a fine-mesh sieve for 20 minutes to drain thoroughly, which is essential for a light, non-gummy dough.

• 2

  In a medium bowl, whisk the egg then stir in the drained ricotta, parmesan, sea salt, black pepper, and nutmeg until well combined.

• 3

  Sift the flour over the ricotta mixture and fold gently until a soft dough forms, being careful not to overwork the gluten.

• 4

  Transfer the dough to a floured surface, roll into 1/2-inch thick ropes, and cut into small pillows using a bench scraper or knife.

• 5

  Bring a large pot of water to a boil, add a pinch of salt, and cook the gnocchi in batches until they rise to the surface.

• 6

  Heat the ghee in a skillet over medium heat, add the sage leaves, and cook until the leaves are crisp and the ghee smells nutty.

• 7

  Transfer the cooked gnocchi to the skillet using a slotted spoon and sauté for 2 minutes until they develop a delicate golden crust.