NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim Ricotta Cheese

2 large Egg Whites

2 tbsp Grated Parmesan Cheese

3 tbsp Cassava Flour

0.25 tsp Sea Salt

0.13 tsp Black Pepper

0.13 tsp Nutmeg

3 oz Grilled Chicken Breast

0.5 tbsp Ghee

6 whole Fresh Sage Leaves

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg whites, grated parmesan, sea salt, black pepper, and nutmeg until the mixture is completely smooth.

• 2

  Gently fold in the cassava flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to overwork the mixture.

• 3

  Bring a large pot of filtered water to a gentle simmer and season with a pinch of salt.

• 4

  Using two small spoons, scoop and drop rounded mounds of the dough into the simmering water; cook until they float to the surface, which takes about 2 to 3 minutes.

• 5

  While the gnocchi cook, melt the ghee in a large non-stick skillet over medium heat and add the fresh sage leaves, cooking until they are crisp and the ghee is aromatic.

• 6

  Use a slotted spoon to carefully transfer the cooked gnocchi from the water directly into the skillet with the sage and ghee.

• 7

  Sear the gnocchi for 1 to 2 minutes per side until a light golden crust develops on the exterior.

• 8

  Slice the pre-cooked grilled chicken breast into thin strips and add it to the skillet for 60 seconds to warm through.

• 9

  Transfer the gnocchi and chicken to a plate, drizzling any remaining sage-infused ghee from the pan over the top before serving.