YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi pan-seared until golden and served with tender chicken breast in a fragrant, velvety sage butter sauce.
INGREDIENTS
0.25 cup part-skim ricotta cheese
2 large egg whites
3 tbsp all-purpose flour
1 tbsp grated parmesan cheese
4 oz chicken breast
0.5 tbsp grass-fed butter
4 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg whites, grated parmesan, sea salt, black pepper, and garlic powder until the mixture is smooth.
Gradually fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork the mixture.
Bring a large pot of salted water to a gentle boil; drop small, teaspoon-sized portions of the dough into the water and cook until they float to the surface.
While the gnocchi boils, pan-sear the chicken breast in a non-stick skillet over medium-high heat until cooked through, then remove and slice into thin strips.
In the same skillet, melt the grass-fed butter over medium heat and add the fresh sage leaves, sautéing until the leaves are crisp and the butter is aromatic.
Drain the gnocchi and add them to the skillet along with the sliced chicken, tossing gently for 1-2 minutes until the gnocchi develop a light golden crust.