NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Ricotta cheese

1 large Egg

2 tbsp Parmesan cheese

2 tbsp Cassava flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

3 oz Chicken breast

0.5 tbsp Grass-fed butter

6 whole Fresh sage leaves

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, sea salt, black pepper, and ground nutmeg until the mixture is smooth.

• 2

  Fold in the cassava flour gradually until a soft, slightly tacky dough forms, being careful not to overwork the mixture.

• 3

  Bring a large pot of salted water to a gentle simmer over medium-high heat.

• 4

  Using two small spoons, drop bite-sized mounds of the ricotta mixture into the simmering water and cook until they float to the surface, then remove with a slotted spoon.

• 5

  While the gnocchi cook, dice the chicken breast into small cubes and sauté in a skillet over medium heat until golden brown and cooked through.

• 6

  Remove the chicken from the skillet and set aside; in the same pan, melt the grass-fed butter and add the fresh sage leaves, cooking until they are crisp and the butter is fragrant.

• 7

  Add the cooked gnocchi and chicken back into the skillet with the sage butter, tossing gently to coat each piece before serving warm.