NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.25 cup grated parmesan cheese

1 large egg

3 tbsp all-purpose flour

1 tbsp nutritional yeast

0.5 tsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Place the ricotta in a fine-mesh sieve or clean kitchen towel and squeeze out as much moisture as possible to ensure a light texture.

• 2

  In a medium bowl, combine the strained ricotta, parmesan cheese, egg, nutritional yeast, sea salt, pepper, and garlic powder.

• 3

  Gently fold in the flour one tablespoon at a time until a soft, slightly tacky dough forms; avoid over-mixing to keep the gnocchi tender.

• 4

  Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch pieces.

• 5

  Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, about 2-3 minutes.

• 6

  While the gnocchi boil, 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 aromatic.

• 7

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

• 8

  Pan-sear the gnocchi for 1-2 minutes until they develop a light golden crust, then serve immediately.