YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi and tender chicken breast pan-seared in a fragrant sage butter sauce for a velvety and aromatic finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
2 tbsp grated parmesan cheese
3 tbsp all-purpose flour
3 oz cooked chicken breast
1 tsp grass-fed butter
4 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg white, grated parmesan, sea salt, black pepper, and garlic powder until smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch pieces, then press lightly with a fork.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.
In a large skillet over medium heat, melt the grass-fed butter until it begins to foam and turn slightly golden.
Add the fresh sage leaves to the butter and crisp them for 1 minute until the aroma is released.
Add the cooked gnocchi and sliced chicken breast to the skillet, tossing gently to coat in the sage butter until heated through.