YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi and shredded chicken tossed in a fragrant sage butter sauce, offering a velvety texture in every bite.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg white
0.25 cup Whole wheat flour
2 tbsp Grated parmesan cheese
3 oz Cooked chicken breast
1 tsp Ghee
6 whole Fresh sage leaves
0.13 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Garlic powder
PREPARATION
In a medium bowl, combine the ricotta, egg white, parmesan, sea salt, black pepper, and garlic powder until smooth.
Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch pillows.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.
While gnocchi boils, heat ghee in a large skillet over medium heat and add the fresh sage leaves until they become crisp.
Add the shredded chicken and cooked gnocchi to the skillet, tossing gently to coat in the aromatic sage butter.
Sauté for 2 minutes until the gnocchi develop a light golden crust before serving.