YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi pan-seared with tender chicken and fragrant sage in a nutty ghee sauce for a pillowy and savory finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.25 cup whole wheat flour
3 oz chicken breast
0.5 tbsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
1 tbsp grated parmesan cheese
PREPARATION
In a medium bowl, combine the ricotta cheese, egg, sea salt, and black pepper until smooth.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch pieces.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
Heat the ghee in a large skillet over medium-high heat and sauté the diced chicken breast until golden and cooked through.
Add the fresh sage leaves to the skillet, cooking for 1 minute until fragrant and crisp.
Toss the boiled gnocchi into the skillet, searing them until the edges are lightly browned.
Stir in the baby spinach until just wilted, then serve immediately topped with grated parmesan cheese.