YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi pan-seared in a fragrant sage-infused ghee, tossed with lean shredded chicken for a velvety and satisfying meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large egg whites
1 tbsp grated parmesan cheese
3 tbsp whole wheat flour
3 oz cooked chicken breast
0.5 tbsp ghee
4 leaves fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, combine the ricotta cheese, egg whites, parmesan, whole wheat flour, sea salt, black pepper, and garlic powder until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and gently roll into long ropes about half an inch thick.
Cut the ropes into 1-inch pieces and set aside.
Bring a large pot of water to a gentle boil and drop the gnocchi in; cook for 2-3 minutes or until they float to the surface, then drain carefully.
In a large non-stick skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking for 1 minute until the leaves are crisp and the fat is aromatic.
Add the cooked gnocchi and shredded chicken breast to the skillet, searing for 2-3 minutes until the gnocchi develop a light golden crust and the chicken is heated through.
Serve immediately, garnished with the crispy sage leaves.