YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared chicken breast paired with pillowy ricotta gnocchi, all tossed in a fragrant sage butter sauce that smells wonderfully nutty.
INGREDIENTS
4 oz chicken breast
0.25 cup part-skim ricotta cheese
1 large egg white
0.25 cup all-purpose flour
1 tsp olive oil
1 tsp unsalted butter
4 leaf fresh sage
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat olive oil in a skillet over medium heat and sear chicken until golden and cooked through, then set aside to rest.
In a medium bowl, combine the ricotta cheese, egg white, and the remaining salt and pepper.
Gradually fold in the flour until a soft, slightly tacky dough forms.
On a lightly floured surface, roll the dough into thin ropes and cut into one-inch gnocchi pieces.
Bring a pot of water to a boil and cook the gnocchi until they float to the surface, about two minutes.
In the same skillet used for the chicken, melt the butter and add minced garlic and sage leaves until the butter begins to brown and smell nutty.
Add the cooked gnocchi and sliced chicken back to the skillet, tossing gently with lemon juice to coat.