YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Boiled ricotta gnocchi and pan-seared chicken tossed in a fragrant sage butter sauce for a velvety and comforting finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
3 tbsp whole wheat flour
3 oz chicken breast
0.5 tbsp grass-fed butter
5 whole sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp parmesan cheese
PREPARATION
In a medium bowl, whisk the part-skim ricotta cheese and egg with sea salt and garlic powder until smooth.
Gradually stir in the whole wheat flour until a soft dough forms, being careful not to overwork it.
Bring a large pot of water to a boil, then reduce to a steady simmer.
Shape the dough into small gnocchi and drop them into the water, cooking until they float to the surface.
In a separate skillet, sauté the cubed chicken breast with black pepper until golden and cooked through.
Add the grass-fed butter and sage leaves to the skillet, cooking until the butter smells nutty and the leaves are crisp.
Transfer the cooked gnocchi into the skillet using a slotted spoon and toss gently to coat.
Serve immediately with a sprinkle of parmesan cheese.