NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.25 cup low-fat cottage cheese

1 large egg white

2 tbsp grated parmesan cheese

0.25 cup cassava flour

0.25 tsp sea salt

0.13 tsp black pepper

4 oz boneless skinless chicken breast

0.5 tbsp grass-fed ghee

6 whole fresh sage leaves

1 clove garlic

PREPARATION

• 1

  Place the cottage cheese in a blender and process until completely smooth, then transfer to a medium mixing bowl.

• 2

  Stir in the ricotta cheese, egg white, parmesan cheese, sea salt, and black pepper until the mixture is well combined.

• 3

  Gradually fold in the cassava flour until a soft, slightly tacky dough forms, being careful not to overwork it.

• 4

  Turn the dough onto a surface lightly dusted with cassava flour, roll into long ropes, and cut into 1-inch gnocchi pieces.

• 5

  Season the chicken breast with a pinch of salt and grill or pan-sear until the internal temperature reaches 165°F, then slice into thin strips.

• 6

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, which should take about 2-3 minutes.

• 7

  In a large skillet over medium heat, melt the ghee and add the minced garlic and sage leaves, sautéing until the sage is crisp and the ghee is fragrant.

• 8

  Add the cooked gnocchi and sliced chicken to the skillet, tossing gently for 1 minute to coat in the aromatic sage butter sauce before serving.