YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi pan-seared with aromatic sage in a nutty ghee sauce, creating a pillowy texture with a delicate golden crust.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
2 tbsp grated parmesan cheese
0.25 cup whole wheat flour
3 oz boneless skinless chicken breast
0.5 tbsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Season the chicken breast with a pinch of the sea salt and black pepper, then pan-sear in a non-stick skillet until cooked through and dice into small bite-sized pieces.
In a medium mixing bowl, combine the part-skim ricotta cheese, egg white, grated parmesan, and the remaining sea salt until the mixture is smooth.
Gently fold in the whole wheat flour one tablespoon at a time until a soft and slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, roll into long thin ropes about half an inch thick, and cut into one-inch segments.
Bring a large pot of water to a gentle boil and drop the gnocchi in, cooking only until they rise to the surface, which takes about two to three minutes.
In a large skillet, melt the ghee over medium heat and add the minced garlic and whole sage leaves, sautéing until the garlic is fragrant and the leaves are crisp.
Add the drained gnocchi and diced chicken to the skillet, tossing gently for two minutes until the gnocchi are coated in the sage ghee and develop a light golden color.