YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Brown Butter
Hand-rolled ricotta gnocchi and sliced chicken breast sautéed in a nutty, aromatic sage brown butter sauce for a comforting and savory finish.
INGREDIENTS
3 oz chicken breast
0.25 cup part-skim ricotta cheese
1 large egg
0.13 cup all-purpose flour
1 tbsp grated parmesan cheese
0.25 tbsp unsalted butter
6 whole fresh sage leaves
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Bring a medium pot of salted water to a boil.
In a mixing bowl, whisk together the ricotta, egg, parmesan, sea salt, and black pepper until smooth.
Gradually stir in the flour until a soft, slightly tacky dough forms.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch pieces.
In a large skillet over medium-high heat, cook the chicken breast until the internal temperature reaches 165°F, then slice into thin strips.
Boil the gnocchi until they rise to the surface, about 2-3 minutes, then remove with a slotted spoon.
In the same skillet, melt the butter until it begins to brown and smell nutty, then add the sage leaves and minced garlic.
Add the gnocchi, chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi are golden.