NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Egg whites

2 tbsp All-purpose flour

1 tbsp Grated parmesan cheese

3 oz Cooked chicken breast

0.5 tbsp Unsalted butter

6 whole Fresh sage leaves

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta, egg whites, grated parmesan, sea salt, and black pepper until smooth.

• 2

  Gently fold in the all-purpose flour until a soft, slightly tacky dough forms; avoid over-mixing to keep the gnocchi light.

• 3

  Bring a medium pot of salted water to a gentle boil.

• 4

  Using two small spoons, drop small, uniform dollops of the ricotta mixture into the boiling water.

• 5

  Cook the gnocchi for 2-3 minutes or until they float to the surface, then remove with a slotted spoon and set aside.

• 6

  In a large non-stick skillet, melt the unsalted butter over medium heat until it begins to foam.

• 7

  Add the fresh sage leaves and minced garlic to the skillet, sautéing for 1 minute until the sage is crisp and the butter smells nutty.

• 8

  Stir in the shredded cooked chicken breast and fresh spinach, cooking until the spinach is just wilted.

• 9

  Add the cooked gnocchi to the skillet and toss gently for 1-2 minutes to coat them in the aromatic sage butter.

• 10

  Serve immediately while warm.