YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared ricotta gnocchi and chicken breast tossed in a fragrant, nutty sage butter sauce for a comforting and protein-packed meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
2 tbsp grated parmesan cheese
3 tbsp all-purpose flour
0.25 tsp sea salt
0.25 tsp black pepper
3 oz chicken breast
2 tsp ghee
6 whole fresh sage leaves
1 cup fresh baby spinach
PREPARATION
In a medium bowl, combine the ricotta, egg white, parmesan, salt, and pepper until smooth.
Gradually fold in the flour until a soft, slightly tacky dough forms.
On a floured surface, roll the dough into a long rope and cut into 1-inch pieces.
Bring a pot of salted water to a boil and cook gnocchi for 2-3 minutes until they float to the surface.
Meanwhile, sear the chicken breast in a pan with 1 tsp ghee over medium heat until golden and cooked through, then slice.
In the same pan, melt the remaining ghee and add sage leaves until they become crisp and the butter smells nutty.
Add the cooked gnocchi, sliced chicken, and spinach to the pan, tossing gently until the spinach is wilted and everything is coated.