NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

0.13 cup grated parmesan cheese

1 tbsp whole wheat flour

2 oz grilled chicken breast

0.25 tbsp ghee

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp garlic powder

PREPARATION

• 1

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

• 2

  Gently fold in the whole wheat flour until a soft dough forms, being careful not to overwork the mixture.

• 3

  Roll the dough into thin ropes on a lightly floured surface and cut into 1-inch pieces, then use a fork to create traditional gnocchi ridges.

• 4

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

• 5

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

• 6

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sage butter, adding the sliced grilled chicken breast.

• 7

  Toss everything together gently for 1 minute to coat the gnocchi and warm the chicken before serving immediately.