YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Zesty Lemon Sauce
Pan-seared chicken and cauliflower gnocchi are tossed in a velvety lemon-ricotta sauce with fresh spinach for a bright, citrusy finish.
INGREDIENTS
4 oz chicken breast
1 cup cauliflower gnocchi
0.25 cup part-skim ricotta cheese
1 tsp extra virgin olive oil
1 clove garlic
1 tbsp lemon juice
0.5 tsp lemon zest
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Season the chicken breast with sea salt and black pepper, then pan-sear in a skillet over medium-high heat until golden and cooked through.
Remove the chicken to a plate to rest, then in the same skillet, add the olive oil and sauté the cauliflower gnocchi until the exterior is crisp and lightly browned.
In a small mixing bowl, whisk together the ricotta cheese, lemon juice, lemon zest, and minced garlic until smooth.
Lower the heat and add the fresh baby spinach to the skillet with the gnocchi, stirring until the leaves are just wilted.
Fold in the ricotta mixture and a tablespoon of water to create a creamy sauce, then slice the chicken and serve over the gnocchi garnished with fresh parsley.