YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi pan-seared until golden and tossed with fragrant sage-infused ghee for a silky, aromatic finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup whole wheat flour
3 tbsp grated parmesan cheese
1 tsp ghee
6 leaves fresh sage leaves
2 oz cooked chicken breast
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
In a large bowl, combine the ricotta cheese, liquid egg whites, grated parmesan, sea salt, black pepper, and ground nutmeg until smooth.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork the mixture.
Bring a large pot of salted water to a gentle boil and use two small spoons to drop rounded teaspoons of dough into the water.
Boil the gnocchi for 2-3 minutes until they float to the surface, then remove them with a slotted spoon and drain well.
Heat the ghee in a large skillet over medium heat and add the fresh sage leaves, cooking until they are crisp and the ghee is fragrant.
Add the cooked gnocchi and the cooked chicken breast to the skillet, searing for 1-2 minutes until the gnocchi are golden and everything is well coated.