NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

2 large egg whites

3 tbsp grated parmesan cheese

1 tbsp nutritional yeast

0.25 cup all-purpose flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

6 whole fresh sage leaves

1 clove garlic

PREPARATION

• 1

  Place the ricotta in a fine-mesh strainer or cheesecloth for 15 minutes to remove excess moisture, ensuring the gnocchi stay light and fluffy.

• 2

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

• 3

  Gently fold in the all-purpose flour until a soft, slightly tacky dough forms; avoid over-mixing to keep the texture tender.

• 4

  On a lightly floured surface, roll the dough into long ropes about 1/2-inch thick and cut into 1-inch pieces.

• 5

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

• 6

  While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the minced garlic and sage leaves.

• 7

  Use a slotted spoon to transfer the gnocchi directly from the water to the skillet, searing them until the edges are golden and the sage is crisp.