NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup whole wheat flour

1 large egg

1 tbsp grated parmesan cheese

3 oz cooked chicken breast

0.5 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms; avoid over-mixing to keep the gnocchi light.

• 3

  Bring a large pot of salted water to a gentle boil.

• 4

  Using two small spoons or a floured work surface, form the dough into small, bite-sized dumplings.

• 5

  Drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the surface.

• 6

  While the gnocchi boil, heat the ghee in a large non-stick skillet over medium heat.

• 7

  Add the fresh sage leaves to the ghee and fry for 1 minute until they become crisp and fragrant.

• 8

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

• 9

  Add the shredded cooked chicken and baby spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi are lightly golden.

• 10

  Serve immediately while hot, ensuring each portion gets a crisp sage leaf.