NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Egg whites

1 tbsp Grated parmesan cheese

2 tbsp Cassava flour

3 oz Cooked chicken breast

0.5 tbsp Grass-fed ghee

4 whole Fresh sage leaves

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Place the ricotta in a fine-mesh strainer or cheesecloth and press out any excess moisture to ensure the gnocchi remain light and airy.

• 2

  In a medium mixing bowl, combine the strained ricotta, egg whites, grated parmesan, sea salt, and black pepper, whisking until the mixture is smooth.

• 3

  Gently fold in the cassava flour one tablespoon at a time until a soft, slightly tacky dough forms; avoid overworking the dough to keep the texture delicate.

• 4

  Turn the dough onto a lightly floured surface and roll into a long rope about half an inch thick, then use a knife to cut into one-inch pillows.

• 5

  Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking for about 2 to 3 minutes or until they float to the surface.

• 6

  While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the fresh sage leaves, cooking until the ghee is golden and the sage is crisp.

• 7

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet along with the sliced cooked chicken breast.

• 8

  Toss everything together for 1 minute to coat the gnocchi and chicken in the sage-infused ghee before serving immediately.