NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

2 tbsp grated parmesan cheese

0.25 cup all-purpose flour

0.13 tsp sea salt

0.13 tsp black pepper

3 oz cooked chicken breast

1 tsp unsalted butter

4 whole fresh sage leaves

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Gently fold in the all-purpose flour until a soft, slightly sticky dough forms; do not overmix to keep the texture light.

• 3

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

• 4

  Bring a pot of salted water to a gentle boil and drop the gnocchi in, cooking for about 2-3 minutes until they float to the surface.

• 5

  While the gnocchi boil, melt the butter in a non-stick skillet over medium heat and add the fresh sage leaves until they become crisp and fragrant.

• 6

  Add the sliced cooked chicken breast to the skillet to warm through.

• 7

  Use a slotted spoon to transfer the gnocchi directly from the water to the skillet, tossing gently to coat in the sage butter.

• 8

  Finish with a squeeze of fresh lemon juice and serve immediately.