NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.25 cup liquid egg whites

5 tbsp grated parmesan cheese

0.25 cup all-purpose flour

1 tsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Place the ricotta cheese in a fine-mesh sieve or cheesecloth over a bowl for 15 minutes to drain any excess moisture.

• 2

  In a medium mixing bowl, combine the strained ricotta, liquid egg whites, grated parmesan cheese, sea salt, black pepper, and ground nutmeg until smooth.

• 3

  Gradually fold in the all-purpose flour using a spatula until a soft, slightly sticky dough forms, being careful not to over-mix.

• 4

  Turn the dough onto a lightly floured surface and gently roll into long ropes approximately 1/2 inch thick.

• 5

  Cut the ropes into 1-inch pieces and use the back of a fork to create small indentations on each gnocchi piece.

• 6

  Bring a large pot of water to a boil and cook the gnocchi in batches until they float to the surface, which should take about 2 to 3 minutes.

• 7

  While the gnocchi are boiling, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until they are crisp and the ghee is fragrant.

• 8

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, tossing gently to coat them in the sage sauce before serving immediately.