YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared ricotta gnocchi and tender chicken breast tossed in a fragrant sage butter sauce for a savory and satisfying meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
2 tbsp all-purpose flour
1 tbsp grated parmesan cheese
3 oz chicken breast
0.5 tbsp ghee
4 whole fresh sage leaves
1 clove garlic
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, mix the ricotta cheese, egg, parmesan, sea salt, and black pepper until smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms.
On a lightly floured surface, roll the dough into thin ropes and cut into small gnocchi pillows.
Bring a pot of water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
In a large skillet over medium heat, sauté diced chicken breast until golden and cooked through.
Add the ghee, minced garlic, and sage leaves to the skillet, cooking until the butter is browned and the sage is crisp.
Toss the cooked gnocchi and baby spinach into the skillet, stirring until the spinach is wilted and the gnocchi are lightly toasted.