Name: Ricotta Gnocchi with Sage Butter Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Part-skim ricotta cheese; 1 large Egg white; 2 tbsp Grated parmesan cheese; 0.17 cup All-purpose flour; 3 oz Cooked chicken breast; 0.25 tbsp Ghee; 6 whole Fresh sage leaves; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Garlic powder

Nutrition

Per serving

495 calories

Protein: 49g; 40% of calories
Carbs: 29g; 24% of calories
Fat: 20g; 36% of calories

Instructions

Prep 10 min · Cook 30 min

In a medium bowl, combine the part-skim ricotta cheese, egg white, grated parmesan cheese, sea salt, black pepper, and garlic powder until the mixture is smooth.
Gradually fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to over-mix which can make the gnocchi tough.
On a lightly floured surface, roll the dough into long ropes about half an inch thick and cut them into one-inch pieces.
Bring a large pot of salted water to a gentle boil and cook the gnocchi until they float to the surface, then remove them immediately with a slotted spoon.
Heat the ghee in a large skillet over medium heat, add the fresh sage leaves, and cook until the leaves are crisp and the ghee is aromatic.
Add the boiled gnocchi and the sliced cooked chicken breast to the skillet, pan-searing until the gnocchi develop a delicate golden crust and the chicken is heated through.

Nutrition

Ingredients

Instructions

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