YOUR SOLIN GENERATED RECIPE
Pan-Seared Gnocchi with Sage Brown Butter
Golden pan-seared gnocchi and juicy chicken breast tossed in a fragrant sage brown butter sauce with wilted spinach for a decadent yet balanced meal.
INGREDIENTS
150 g chicken breast
100 g potato gnocchi
8 g unsalted butter
6 whole fresh sage leaves
60 g fresh spinach
1 clove garlic
5 ml lemon juice
1 g sea salt
1 g black pepper
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is golden and the internal temperature reaches 74 degrees Celsius.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the potato gnocchi with two tablespoons of water; cover and steam for 2 minutes.
Remove the lid and continue to cook the gnocchi for 3-4 minutes, tossing frequently until each piece is crispy and browned.
Reduce the heat to medium and add the unsalted butter and whole sage leaves to the pan, stirring constantly until the butter begins to foam and smells nutty.
Add the minced garlic and fresh spinach to the brown butter, sautéing for 1 minute until the spinach is just wilted.
Return the sliced chicken to the pan and toss everything together with the lemon juice and the remaining salt and pepper before serving immediately.