YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Tender ricotta gnocchi pan-seared with aromatic sage and golden ghee, served with sliced chicken breast for a satisfying, velvety finish.
INGREDIENTS
0.75 cup low-fat ricotta cheese
1 large egg
0.13 cup whole wheat flour
2 tbsp parmesan cheese
2 oz cooked chicken breast
0.25 tsp ghee
4 leaf fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, combine the low-fat ricotta, egg, parmesan cheese, sea salt, black pepper, and garlic powder until smooth.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms.
Bring a large pot of salted water to a gentle boil.
Using two spoons or floured hands, form the dough into small, bite-sized gnocchi and drop them into the water.
Boil for 2-3 minutes or until the gnocchi float to the surface, then drain carefully.
In a non-stick skillet over medium heat, melt the ghee and add the fresh sage leaves until fragrant.
Add the boiled gnocchi and sliced chicken breast to the skillet, searing for 2 minutes until the gnocchi are lightly golden and the chicken is warmed through.