NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

3 oz Chicken breast

3 tbsp All-purpose flour

1 large Egg white

1 tbsp Ghee

5 whole Fresh sage leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 clove Garlic

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta, egg white, sea salt, and black pepper until smooth.

• 2

  Gradually stir in the all-purpose flour until a soft, slightly tacky dough forms.

• 3

  Turn the dough onto a lightly floured surface, roll into 0.5-inch thick ropes, and cut into 1-inch pieces.

• 4

  Bring a large pot of water to a boil and cook the gnocchi until they rise to the surface, approximately 2-3 minutes.

• 5

  While gnocchi cook, heat ghee in a large skillet over medium-high heat and sauté the diced chicken breast until golden and cooked through.

• 6

  Add the minced garlic and sage leaves to the skillet, sautéing for 1 minute until the sage is crisp and aromatic.

• 7

  Use a slotted spoon to transfer the gnocchi directly from the water into the skillet.

• 8

  Toss everything together for 1-2 minutes to coat the gnocchi in the sage butter, then serve topped with parmesan cheese.