YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi tossed in a fragrant sage butter sauce and topped with juicy sliced chicken for a comforting, protein-packed meal.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg
0.25 cup All-purpose flour
2.5 oz Boneless skinless chicken breast
0.5 tbsp Unsalted butter
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the chicken breast with half of the salt and pepper, then grill or pan-sear until cooked through and slice into thin strips.
Place the ricotta in a fine-mesh sieve for 10 minutes to drain any excess moisture for a lighter texture.
In a medium bowl, whisk the egg and then stir in the drained ricotta until well combined.
Gently fold in the flour and the remaining salt and pepper until a soft, slightly sticky dough forms.
On a lightly floured surface, roll the dough into a long rope and cut into 1-inch gnocchi pieces.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.
Melt the butter in a skillet over medium heat, add the sage leaves, and cook until the butter turns golden brown and the leaves are crisp.
Transfer the cooked gnocchi directly to the skillet and sauté for 1 minute to coat in the sauce before serving topped with the sliced chicken.