YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Herb-Roasted Chicken and Sautéed Greens
Enjoy a harmonious plate of pillowy ricotta gnocchi paired with succulent herb-roasted chicken and a vibrant bed of sautéed greens. This dish delivers contrasting textures and flavors—from the tender, homemade gnocchi to the aromatic, juicy chicken and lightly garlicky spinach—creating a balanced meal that satisfies both your taste buds and nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1/4 cup Part-Skim Ricotta Cheese
1/4 cup Whole Wheat Flour
1 Egg White
1 cup Fresh Spinach
1 tsp Olive Oil
1 tsp Mixed Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Season the chicken breast with mixed herbs, salt, and pepper. Place on a baking tray and roast for 20-25 minutes or until fully cooked.
While the chicken roasts, prepare the gnocchi dough by combining the part-skim ricotta cheese, whole wheat flour, egg white, a pinch of salt, and mixed herbs in a bowl. Mix until a soft, cohesive dough forms.
On a lightly floured surface, gently roll portions of the dough into small logs and cut them into 1-inch pieces. Bring a pot of salted water to a boil and carefully add the gnocchi. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
In a skillet, heat olive oil over medium heat. Sauté the fresh spinach until just wilted, about 2 minutes. Season lightly with salt and pepper.
Plate the herb-roasted chicken alongside a serving of fluffy ricotta gnocchi and a bed of sautéed greens. Enjoy immediately.