YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Light ricotta dumplings pan-seared until golden and tossed with fragrant sage butter, tender chicken, and wilted spinach for a velvety finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg
0.25 cup Grated parmesan cheese
3 tbsp Whole wheat flour
2 oz Cooked chicken breast
1 tsp Grass-fed butter
4 whole Fresh sage leaves
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium bowl, whisk the ricotta cheese, egg, parmesan cheese, sea salt, and black pepper until the mixture is smooth and well combined.
Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to overwork it.
Bring a large pot of salted water to a gentle simmer and use two small spoons to carefully drop tablespoon-sized portions of dough into the water.
Boil the gnocchi for approximately 3 minutes or until they float to the surface, then remove them using a slotted spoon and set aside.
Melt the grass-fed butter in a large non-stick skillet over medium heat and add the fresh sage leaves, cooking until they are crisp and fragrant.
Add the cooked chicken breast and baby spinach to the skillet, sautéing for 1 minute until the spinach begins to wilt.
Transfer the gnocchi to the skillet and toss gently for 2 minutes until the dumplings are lightly golden and coated in the sage butter sauce.