NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

2 tbsp Liquid egg whites

1 tbsp Grated parmesan cheese

3 tbsp All-purpose flour

4.5 oz Chicken breast

0.5 tbsp Ghee

5 leaf Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

1 pinch Nutmeg

PREPARATION

• 1

  Season chicken breast with half the salt and pepper, then grill or pan-sear until cooked through and slice into strips.

• 2

  In a medium bowl, combine ricotta, egg whites, parmesan, nutmeg, and remaining salt and pepper until smooth.

• 3

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

• 4

  Bring a pot of salted water to a gentle boil and drop small spoonfuls of dough into the water.

• 5

  Cook gnocchi until they float to the surface (about 2-3 minutes), then remove with a slotted spoon.

• 6

  Heat ghee in a large skillet over medium heat, add sage leaves, and cook until they become crisp and the ghee is fragrant.

• 7

  Add the cooked gnocchi and sliced chicken to the skillet, tossing gently to coat in the sage butter until lightly golden.