YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi pan-seared with aromatic sage and golden ghee, tossed with tender chicken for a satisfyingly velvety finish.
INGREDIENTS
0.5 cup ricotta cheese
1 large egg
0.13 cup parmesan cheese
0.13 cup cassava flour
2 oz cooked chicken breast
0.25 tsp ghee
4 leaves fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, sea salt, and black pepper until smooth.
Gently fold in the cassava flour until a soft and slightly tacky dough forms.
On a surface lightly dusted with cassava flour, roll the dough into long ropes and cut into one-inch pillows.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain carefully.
Melt the ghee in a large skillet over medium heat and add the fresh sage leaves, cooking until they are crisp.
Add the boiled gnocchi and diced chicken breast to the skillet, searing until the gnocchi are golden and the chicken is warmed through.