NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Part-skim ricotta cheese

2 large Egg whites

0.25 cup Grated parmesan cheese

2 tbsp Cassava flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

0.25 tbsp Ghee

6 whole Fresh sage leaves

1 oz Prosciutto

PREPARATION

• 1

  Place the ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture.

• 2

  In a medium bowl, combine the drained ricotta, egg whites, parmesan cheese, cassava flour, sea salt, black pepper, and nutmeg.

• 3

  Gently mix until a soft dough forms, being careful not to overwork it.

• 4

  Turn the dough onto a lightly floured surface and roll into long ropes about 1/2 inch thick.

• 5

  Cut the ropes into 1-inch pieces and set aside.

• 6

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.

• 7

  In a large skillet over medium heat, melt the ghee and add the prosciutto, cooking until crispy.

• 8

  Add the sage leaves to the skillet and fry for 1 minute until fragrant.

• 9

  Add the cooked gnocchi to the skillet and sauté for 2-3 minutes until lightly browned and coated in the sauce.