YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Sautéed ricotta gnocchi and tender chicken breast tossed in a fragrant sage butter sauce for a meal that is velvety and satisfying.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.25 cup all-purpose flour
3 oz chicken breast
0.5 tbsp grass-fed butter
1 tbsp grated parmesan cheese
4 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
PREPARATION
In a bowl, combine ricotta, egg, flour, sea salt, and black pepper to form a soft dough.
On a floured surface, roll the dough into thin ropes and cut into 1-inch gnocchi pillows.
Bring a pot of water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.
While gnocchi boils, sauté the diced chicken breast in a skillet over medium heat until golden and cooked through.
Add the grass-fed butter and fresh sage leaves to the skillet, cooking until the butter browns slightly and sage is crisp.
Transfer the cooked gnocchi and baby spinach to the skillet, tossing gently until the spinach wilts.
Serve immediately topped with grated parmesan cheese.