NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

1 large Egg white

1 tbsp Parmesan cheese

0.33 cup All-purpose flour

4 oz Chicken breast

0.5 tbsp Unsalted butter

6 whole Fresh sage leaves

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium bowl, combine ricotta, egg white, parmesan, salt, and pepper until smooth.

• 2

  Gently fold in the flour until a soft dough forms; do not overmix.

• 3

  Roll dough into thin ropes on a floured surface and cut into 1-inch pillows.

• 4

  Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 5

  Bring a pot of salted water to a boil and cook gnocchi until they float, about 2-3 minutes, then drain.

• 6

  In a large skillet over medium heat, melt the butter and add the diced chicken, cooking until golden and cooked through.

• 7

  Add the sage leaves and minced garlic to the skillet, sautéing until the sage is crisp and fragrant.

• 8

  Toss the cooked gnocchi into the skillet, searing slightly until they pick up a light golden color from the sage butter.