YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Tender ricotta gnocchi and savory chicken breast are pan-seared in a fragrant sage butter sauce for a velvety and satisfying meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large egg whites
2 tbsp grated parmesan cheese
3 tbsp whole wheat flour
3 oz cooked chicken breast
0.5 tbsp grass-fed butter
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp nutmeg
PREPARATION
In a medium bowl, combine the ricotta, egg whites, parmesan, sea salt, pepper, and nutmeg until smooth.
Gently fold in the whole wheat flour until a soft dough forms; do not overmix.
Bring a pot of salted water to a gentle boil.
Drop small spoonfuls of the ricotta mixture into the water and cook for 2-3 minutes until they float to the surface.
While gnocchi boils, melt the butter in a large skillet over medium heat and add the fresh sage leaves until they become crisp.
Add the cooked chicken breast to the skillet to warm through.
Use a slotted spoon to transfer the gnocchi directly from the water to the skillet.
Toss everything gently for 1 minute to coat in the sage butter before serving.