NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Part-skim ricotta cheese

1 tbsp Grated parmesan cheese

2 tbsp Cassava flour

1 large Egg white

1 tsp Ghee

5 leaves Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, half of the black pepper, and all of the garlic powder.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  In a medium mixing bowl, whisk together the ricotta cheese, egg white, and grated parmesan until well combined.

• 4

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

• 5

  Bring a medium pot of water to a gentle boil and add a pinch of salt.

• 6

  Roll the ricotta dough into small, bite-sized balls and drop them carefully into the boiling water.

• 7

  Boil the gnocchi for 2-3 minutes; once they float to the surface, they are ready to be removed.

• 8

  In a small skillet, melt the ghee over medium heat and add the fresh sage leaves, cooking until the leaves are crisp and the ghee smells nutty.

• 9

  Use a slotted spoon to transfer the gnocchi from the water into the sage butter, tossing gently to coat.

• 10

  Slice the cooked chicken breast and serve it on a plate next to the gnocchi, garnishing with the remaining sea salt and black pepper.