NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

1 large egg

1 large egg white

3 tbsp grated parmesan cheese

1.5 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

0 tsp ghee

6 whole fresh sage leaves

1 tsp lemon juice

PREPARATION

• 1

  Drain the ricotta in a fine-mesh sieve for 15 minutes to remove excess moisture for a lighter texture.

• 2

  In a medium bowl, combine the drained ricotta, egg, egg white, parmesan, almond flour, salt, pepper, and nutmeg until a soft dough forms.

• 3

  Dust a clean work surface with a small amount of extra flour and roll the dough into long ropes, then cut into 1-inch pieces.

• 4

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

• 5

  While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the sage leaves until they become crisp and fragrant.

• 6

  Transfer the cooked gnocchi directly to the skillet using a slotted spoon, reserving a tablespoon of the cooking water.

• 7

  Sauté the gnocchi for 2 minutes until slightly browned, then stir in the lemon juice and serve immediately.