NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

3 tbsp all-purpose flour

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

3 oz chicken breast

2 tsp unsalted butter

6 whole fresh sage leaves

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Slowly fold in the all-purpose flour until a soft dough forms, being careful not to overwork the mixture.

• 3

  On a lightly floured surface, roll the dough into thin ropes and cut into 1-inch gnocchi pillows.

• 4

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.

• 5

  Melt the butter in a large skillet over medium heat and add the fresh sage leaves, cooking until the butter slightly browns and the sage is fragrant.

• 6

  Add the cooked gnocchi and sliced chicken breast to the skillet, tossing gently to coat and sear until the gnocchi are lightly golden.

• 7

  Place the fresh baby spinach in a serving bowl and top with the hot gnocchi and chicken to slightly wilt the greens before serving.