YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared with shredded chicken in a fragrant sage butter sauce, served over a bed of wilted spinach for a velvety finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
3 oz cooked chicken breast
2 tbsp grated parmesan cheese
2 tbsp all-purpose flour
0.5 tbsp grass-fed butter
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh baby spinach
PREPARATION
In a medium mixing bowl, combine the ricotta cheese, egg, grated parmesan, sea salt, and black pepper until smooth.
Gently fold in the all-purpose flour and the shredded cooked chicken breast until a soft, slightly sticky dough forms.
Bring a large pot of salted water to a gentle boil.
Using two small spoons, drop rounded tablespoon-sized portions of the dough into the boiling water.
Cook the gnocchi for 2 to 3 minutes, or until they float to the surface, then remove with a slotted spoon.
While the gnocchi cook, melt the grass-fed butter in a large skillet over medium heat.
Add the fresh sage leaves to the butter and sauté until the leaves are crisp and the butter begins to turn a golden brown.
Add the baby spinach to the skillet and toss for 1 minute until just wilted.
Transfer the cooked gnocchi directly into the skillet and toss gently to coat with the sage butter before serving.