YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce & Grilled Chicken
Pan-seared ricotta gnocchi and sliced chicken breast tossed in a fragrant, nutty sage butter sauce for a comforting yet lightened-up meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
2 tbsp grated parmesan cheese
3 tbsp all-purpose flour
0.25 tsp sea salt
0.25 tsp black pepper
3 oz boneless skinless chicken breast
0.5 tbsp ghee
6 leaves fresh sage
1 cup fresh baby spinach
PREPARATION
Season chicken breast with a pinch of salt and pepper, then grill or pan-sear until cooked through; slice into thin strips and set aside.
In a medium bowl, combine the ricotta, egg, parmesan cheese, salt, and pepper, mixing until smooth.
Gently fold in the flour one tablespoon at a time until a soft, slightly tacky dough forms.
Bring a pot of salted water to a gentle simmer.
Use two small spoons to drop rounded teaspoons of the ricotta mixture into the water; cook for 2-3 minutes until they float to the surface.
While gnocchi boils, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until the ghee turns slightly brown and the sage is crisp.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sage butter.
Add the sliced chicken and baby spinach to the skillet, tossing gently for 1 minute until the spinach is wilted and everything is coated in the nutty sauce.