YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi pan-seared with aromatic sage and tender chicken, creating a velvety texture that melts in your mouth.
INGREDIENTS
0.33 cup ricotta cheese
1 large egg
0.25 cup all-purpose flour
2 tbsp parmesan cheese
3 oz cooked chicken breast
0.5 tbsp ghee
6 whole sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
PREPARATION
Mix the ricotta cheese, egg, parmesan cheese, sea salt, and black pepper in a medium bowl until the mixture is smooth.
Gradually fold in the all-purpose flour until a soft and slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, roll into thin ropes, and cut into 1-inch gnocchi pillows.
Bring a pot of salted water to a boil and cook the gnocchi for 2 to 3 minutes or until they float to the surface.
Heat the ghee in a large skillet over medium heat and add the sage leaves, frying them until they are crisp and fragrant.
Add the cooked chicken and the drained gnocchi to the skillet, searing them until the gnocchi develop a light golden crust.
Toss in the baby spinach and stir for 1 minute until just wilted, then serve immediately while warm.