YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Delicate ricotta gnocchi pan-seared with lean chicken breast in a fragrant sage-infused ghee for a silky and comforting finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Egg whites
1 tbsp Grated parmesan cheese
0.25 cup All-purpose flour
3 oz Chicken breast
0.5 tbsp Ghee
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Season the chicken breast with a pinch of the salt and pepper, then pan-sear until cooked through and dice into bite-sized pieces.
In a medium bowl, combine the part-skim ricotta, egg whites, grated parmesan, garlic powder, and the remaining salt and pepper.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork the mixture.
Turn the dough onto a lightly floured surface, roll into long ropes about half an inch thick, and cut into one-inch pillows.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, which takes about 2-3 minutes, then drain immediately.
Melt the ghee in a large skillet over medium heat, add the fresh sage leaves until they become crisp and fragrant.
Toss the boiled gnocchi and diced chicken into the skillet, sautéing for 2 minutes until the gnocchi edges are lightly golden and coated in the sage butter.