YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared chicken and tender ricotta gnocchi tossed in a fragrant, nutty sage butter sauce for a comforting and aromatic finish.
INGREDIENTS
4 oz chicken breast
0.25 cup whole milk ricotta cheese
1 large egg
2 tbsp grated parmesan cheese
2 tbsp cassava flour
0.5 tbsp grass-fed butter
5 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk the egg and then fold in the ricotta, parmesan, cassava flour, sea salt, black pepper, and garlic powder until a soft dough forms.
Bring a large pot of salted water to a gentle boil.
Form the dough into small, uniform balls and drop them into the boiling water, cooking until they float to the surface, then drain carefully.
Heat a non-stick skillet over medium-high heat and sear the cubed chicken breast until golden brown and fully cooked.
Lower the heat to medium, add the grass-fed butter and sage leaves to the skillet, and stir until the butter is browned and fragrant.
Add the cooked gnocchi to the skillet, tossing gently with the chicken to coat everything in the nutty sage butter.