YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pillows pan-seared with aromatic sage and golden butter, tossed with lean chicken for a satisfying, velvety finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg
3 tbsp Grated parmesan cheese
0.13 cup All-purpose flour
2.5 oz Cooked chicken breast
0.25 tbsp Grass-fed butter
4 whole Fresh sage leaves
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium mixing bowl, combine the part-skim ricotta cheese, large egg, grated parmesan cheese, and sea salt, stirring until the mixture is completely smooth.
Gradually fold in the all-purpose flour using a spatula until a soft, slightly tacky dough forms, ensuring you do not overwork the mixture to keep the gnocchi light.
On a lightly floured surface, roll the dough into long ropes approximately half an inch thick and cut them into one-inch pillows using a bench scraper or knife.
Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches until they float to the surface, then remove them immediately with a slotted spoon.
In a large non-stick skillet over medium heat, melt the grass-fed butter and add the fresh sage leaves and minced garlic, sautéing until the butter begins to brown and smells nutty.
Add the boiled gnocchi and the finely diced cooked chicken breast to the skillet, searing for 2-3 minutes until the gnocchi develop a golden crust.
Season the dish with fresh black pepper and serve immediately while the sage butter sauce is warm and glossy.