YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared chicken breast rests atop light ricotta gnocchi tossed in a nutty sage butter sauce that fills the kitchen with a warm, earthy aroma.
INGREDIENTS
4 oz chicken breast
0.25 cup part-skim ricotta cheese
2 large egg whites
2 tbsp all-purpose flour
0.5 tbsp grass-fed butter
4 leaves fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
1 tsp olive oil
PREPARATION
Season the chicken breast with half the salt and pepper, then sear in olive oil over medium heat until golden and cooked through.
Combine the ricotta, egg whites, flour, and remaining salt in a bowl to form a soft, slightly tacky gnocchi dough.
Bring a pot of water to a boil and drop small, teaspoon-sized dollops of dough into the water, simmering until they float to the surface.
Melt the butter in a skillet over medium heat, adding the sage leaves until they become crisp and the butter turns a light amber color.
Transfer the cooked gnocchi and baby spinach into the skillet, tossing gently until the spinach is wilted and the gnocchi are coated.
Slice the chicken and serve immediately over the warm gnocchi for a protein-packed, clean-eating meal.