NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

4 tbsp grated parmesan cheese

1.5 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp ghee

6 whole fresh sage leaves

1 cup fresh baby spinach

PREPARATION

• 1

  In a medium bowl, combine the low-fat ricotta cheese, egg, 3 tablespoons of parmesan cheese, sea salt, and black pepper until smooth.

• 2

  Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms.

• 3

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

• 4

  Using two small spoons or clean hands, form the dough into small, 1-inch oblong dumplings.

• 5

  Drop the gnocchi into the boiling water in batches; they are finished when 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 from the water into the skillet with the sage ghee.

• 8

  Add the baby spinach to the skillet and toss gently until the spinach is wilted and the gnocchi are lightly browned.

• 9

  Serve immediately topped with the remaining tablespoon of parmesan cheese.