YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Cauliflower Gnocchi with Sage Brown Butter and Chicken
Enjoy a delightful twist on classic cauliflower gnocchi: perfectly crispy pan-seared pieces tossed in a fragrant sage brown butter sauce, elevated with tender grilled chicken, a perfectly poached egg, and a sprinkle of Parmesan. This dish offers a satisfying blend of textures and a burst of savory, nutty flavors that make for an indulgent yet balanced meal.
INGREDIENTS
1 serving Cauliflower Gnocchi (150g)
3 ounces Chicken Breast
1 Large Egg
1 tbsp Unsalted Butter
5 Fresh Sage Leaves
2 tbsp Grated Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Begin by patting dry the chicken breast and seasoning it with salt and pepper. Grill or sear the chicken until it reaches an internal temperature of 165°F, then slice into bite-sized pieces.
In a nonstick skillet over medium-high heat, add the cauliflower gnocchi. Allow it to sear on one side for 2-3 minutes until crispy golden brown before gently tossing to crisp on all sides.
In a small saucepan, melt the butter over medium heat. Once melted, add the fresh sage leaves and let the butter simmer, swirling occasionally until it turns a nutty brown and releases an aromatic fragrance (about 2-3 minutes). Remove from heat to prevent burning.
While the gnocchi is crisping and the butter browning, prepare a poached egg by bringing a small pot of water to a gentle simmer, cracking in the egg, and cooking for about 3 minutes until the white is set but the yolk remains runny. Alternatively, lightly fry the egg in a separate pan if preferred.
Combine the seared gnocchi with the sliced chicken in the skillet, then drizzle the sage brown butter evenly over the top.
Carefully place the poached or fried egg on the center of the dish and finish with a generous sprinkle of grated Parmesan cheese. Adjust salt and pepper as needed.
Serve immediately and enjoy the delightful blend of crispy gnocchi, savory chicken, and aromatic sage brown butter.