NUTRITION

SERVINGS

INGREDIENTS

1 cup part-skim ricotta cheese

2 large egg whites

2 tbsp grated parmesan cheese

3 tbsp whole wheat flour

0.5 tbsp ghee

6 leaves fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Place the ricotta cheese in a fine-mesh strainer or cheesecloth and let it drain for 15 minutes to remove excess moisture.

• 2

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

• 3

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

• 4

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

• 5

  Dust a clean surface with a pinch of flour, roll the dough into long ropes about half an inch thick, and cut into 1-inch pieces.

• 6

  Drop the gnocchi into the simmering water and cook until they float to the surface, which usually takes about 2 to 3 minutes.

• 7

  While the gnocchi boil, melt the ghee in a large non-stick skillet over medium heat and add the fresh sage leaves.

• 8

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

• 9

  Sauté the gnocchi for 2 minutes until the edges are slightly golden and the sage is crisp, then serve immediately.