Ricotta Gnocchi with Sage Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Gnocchi with Sage Butter Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Sage Butter Sauce

Tender ricotta gnocchi and pan-seared chicken breast tossed in a fragrant, nutty sage butter sauce for a comforting and savory finish.

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NUTRITION

393kcal
Protein
45.3g
Fat
15.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup part-skim ricotta cheese

2 tbsp whole wheat flour

1 small egg white

1 tsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 cup fresh spinach

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PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a non-stick skillet over medium heat until golden brown and cooked through.

  • 2

    In a medium bowl, combine the part-skim ricotta, egg white, and whole wheat flour, mixing gently until a soft dough forms.

  • 3

    Bring a pot of water to a gentle boil and drop small, teaspoon-sized portions of the ricotta dough into the water, cooking until they float to the surface.

  • 4

    In a separate pan, melt the ghee over medium heat and add the minced garlic and fresh sage leaves, sautéing until the sage is crisp and the butter is aromatic.

  • 5

    Slice the cooked chicken and add it to the sage butter along with the boiled gnocchi and fresh spinach, tossing until the spinach is wilted and everything is evenly coated.

Ricotta Gnocchi with Sage Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Gnocchi with Sage Butter Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Sage Butter Sauce

Tender ricotta gnocchi and pan-seared chicken breast tossed in a fragrant, nutty sage butter sauce for a comforting and savory finish.

NUTRITION

393kcal
Protein
45.3g
Fat
15.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup part-skim ricotta cheese

2 tbsp whole wheat flour

1 small egg white

1 tsp ghee

6 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 cup fresh spinach

PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a non-stick skillet over medium heat until golden brown and cooked through.

  • 2

    In a medium bowl, combine the part-skim ricotta, egg white, and whole wheat flour, mixing gently until a soft dough forms.

  • 3

    Bring a pot of water to a gentle boil and drop small, teaspoon-sized portions of the ricotta dough into the water, cooking until they float to the surface.

  • 4

    In a separate pan, melt the ghee over medium heat and add the minced garlic and fresh sage leaves, sautéing until the sage is crisp and the butter is aromatic.

  • 5

    Slice the cooked chicken and add it to the sage butter along with the boiled gnocchi and fresh spinach, tossing until the spinach is wilted and everything is evenly coated.