NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

0.25 cup all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

2.5 oz boneless skinless chicken breast

1 tsp unsalted butter

4 whole fresh sage leaves

1 tsp extra virgin olive oil

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

  Heat 0.5 tsp of olive oil in a skillet over medium heat and cook the chicken until the internal temperature reaches 165°F, then slice into thin strips and set aside.

• 3

  In a medium mixing bowl, combine the ricotta cheese, egg, parmesan cheese, remaining salt, and remaining pepper, whisking until the mixture is smooth.

• 4

  Gently fold in the flour using a spatula until a soft, slightly tacky dough forms, being careful not to overwork the dough.

• 5

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

• 6

  Using two small spoons, scoop and drop small mounds of the ricotta dough into the boiling water.

• 7

  Cook the gnocchi for 2 to 3 minutes; once they float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.

• 8

  In a clean skillet, melt the butter with the remaining 0.5 tsp of olive oil over medium heat.

• 9

  Add the fresh sage leaves to the butter and cook until the leaves are crisp and the butter begins to turn a light golden brown.

• 10

  Add the boiled gnocchi to the skillet and toss gently for 1 minute to coat them in the sage butter and develop a light golden crust.

• 11

  Plate the gnocchi and top with the sliced chicken breast, drizzling any remaining sage butter from the pan over the top.