NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

3 tbsp cassava flour

2 oz cooked chicken breast

0.5 tbsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

PREPARATION

• 1

  In a medium bowl, whisk the egg then stir in the part-skim ricotta, parmesan cheese, sea salt, black pepper, and nutmeg until well combined.

• 2

  Finely dice the cooked chicken breast into very small pieces and fold it into the ricotta mixture.

• 3

  Gradually add the cassava flour, stirring gently until a soft dough forms; avoid overworking to keep the texture light.

• 4

  Transfer the dough to a lightly floured surface, roll into thin ropes, and cut into 1-inch gnocchi pieces.

• 5

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

• 6

  In a large skillet, melt the ghee over medium heat and sauté the sage leaves until they are crisp and the ghee is slightly browned.

• 7

  Add the gnocchi to the skillet and toss for 2 minutes until they are lightly crisped and coated in the savory sage sauce.