YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Light ricotta dumplings pan-seared until golden, tossed in a fragrant sage-infused butter sauce and served with lean protein for a satisfying finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg white
2 tbsp Grated parmesan cheese
3 tbsp All-purpose flour
0.25 tsp Sea salt
0.25 tsp Black pepper
3.5 oz Cooked chicken breast strips
0.5 tbsp Grass-fed butter
6 whole Fresh sage leaves
1 clove Garlic
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg white, parmesan cheese, sea salt, and black pepper until smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.
Bring a large pot of salted water to a gentle boil.
Using two small spoons, drop rounded tablespoons of the dough into the water; they are finished once they float to the surface, about 2-3 minutes.
While the gnocchi cook, melt the grass-fed butter in a large skillet over medium heat.
Add the fresh sage leaves and minced garlic to the butter, sautéing until the sage is crisp and the butter smells nutty and fragrant.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, then add the cooked chicken breast strips.
Toss everything gently for 1 minute to coat in the sauce and serve immediately.