NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

3 tbsp grated parmesan cheese

0.25 cup whole wheat flour

0.13 tsp sea salt

0.13 tsp black pepper

3 oz grilled chicken breast

1 tsp ghee

4 leaf fresh sage

1 cup fresh spinach

PREPARATION

• 1

  In a medium bowl, combine the part-skim ricotta, egg white, grated parmesan cheese, sea salt, and black pepper until smooth.

• 2

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

• 3

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

• 4

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

• 5

  Drain the gnocchi carefully and set aside.

• 6

  In a large non-stick skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking until they are crisp and the ghee is fragrant.

• 7

  Add the boiled gnocchi and the sliced grilled chicken breast to the skillet, searing the gnocchi for 1-2 minutes until they develop a light golden crust.

• 8

  Add the fresh spinach to the skillet and toss everything together until the greens are just wilted, then serve immediately.