YOUR SOLIN GENERATED RECIPE
Pan-Seared Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Basil
Enjoy a light yet protein-packed dish featuring delicate homemade ricotta gnocchi pan-seared to a gentle golden crust, paired with sweet, blistered cherry tomatoes, accented with fragrant garlic and fresh basil, and topped with succulent grilled chicken breast slices. This dish delivers a perfectly balanced mix of textures and flavors, ideal for a hearty dinner that nourishes and delights.
INGREDIENTS
1/2 cup Ricotta Cheese
2 Egg Whites
1/4 cup All-Purpose Flour
2 Tbsp Grated Parmesan Cheese
3 oz Grilled Chicken Breast
1 cup Cherry Tomatoes
1/4 cup Fresh Basil
1/2 tsp Olive Oil
1 Garlic Clove
PREPARATION
In a bowl, combine the ricotta cheese, egg whites, flour, and Parmesan. Mix until a smooth, thick dough forms.
Lightly dust a work surface with flour and gently roll the dough into a long log. Cut the log into 1-inch pieces to form gnocchi.
Bring a pot of salted water to a simmer. Cook the gnocchi in batches for 2-3 minutes until they float to the surface, then remove them with a slotted spoon and set aside.
Heat 1/2 teaspoon of olive oil in a nonstick skillet over medium heat. Add the gnocchi and sear until they develop a light golden crust on all sides. Remove them from the skillet once done.
In the same skillet, add the minced garlic and cherry tomatoes. Sauté until the tomatoes blister and soften, about 3-4 minutes.
Slice the grilled chicken breast into strips and add them to the pan briefly to warm through.
Plate the pan-seared gnocchi, top with the blistered cherry tomatoes and chicken slices, then garnish with fresh basil leaves.
Serve immediately and enjoy your balanced, protein-rich dish.