YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Soft ricotta gnocchi pillows pan-seared in a golden sage butter sauce and paired with juicy sliced chicken breast for a clean, comforting meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
3 tbsp all-purpose flour
2 tbsp grated parmesan cheese
3 oz chicken breast
0.5 tbsp grass-fed butter
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
0.5 tsp olive oil
PREPARATION
Place the ricotta in a fine-mesh strainer for 10 minutes to remove excess moisture, ensuring the gnocchi remains light.
In a medium bowl, whisk the egg and then fold in the strained ricotta, parmesan cheese, sea salt, black pepper, and nutmeg.
Gradually add the flour to the ricotta mixture, stirring gently until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and cook the gnocchi until they float to the surface, about 2-3 minutes.
Pan-sear the chicken breast in a skillet with the olive oil over medium heat until cooked through, then slice into strips.
Melt the butter in a large skillet and add the sage leaves until they become crisp and aromatic.
Use a slotted spoon to transfer the gnocchi into the sage butter, tossing gently to coat before serving with the sliced chicken.