YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Light ricotta gnocchi pillows pan-seared with aromatic sage and golden ghee, served with tender sliced chicken for a satisfying and velvety finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg white
2 tbsp Grated parmesan cheese
0.33 cup All-purpose flour
0.25 tsp Sea salt
0.25 tsp Black pepper
3 oz Chicken breast
0.5 tbsp Ghee
6 leaf Fresh sage
1 clove Garlic
PREPARATION
In a medium mixing bowl, combine the part-skim ricotta, egg white, grated parmesan, sea salt, and black pepper until smooth.
Gently fold in the all-purpose flour until a soft dough forms; be careful not to overwork the dough to keep the gnocchi light.
On a lightly floured surface, roll the dough into long ropes about half an inch thick and cut into one-inch pieces.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
While the gnocchi cook, heat the ghee in a large skillet over medium heat and add the fresh sage leaves and minced garlic, sautéing until the sage is crisp.
Add the cooked gnocchi and the sliced chicken breast to the skillet, tossing gently to coat in the sage ghee until the gnocchi are lightly golden and the chicken is warmed through.