YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi pillows tossed with aromatic sage in a nutty brown butter sauce, served alongside sliced herb-grilled chicken.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Egg whites
2 tbsp Grated parmesan cheese
0.25 cup Cassava flour
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
3 oz Grilled chicken breast
1.5 tsp Grass-fed butter
6 whole Fresh sage leaves
1 tsp Fresh lemon juice
PREPARATION
Drain the ricotta in a fine-mesh sieve for 10 minutes to remove excess moisture for a lighter texture.
In a medium bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, black pepper, and ground nutmeg.
Gently fold in the cassava flour until a soft, slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, roll into thin ropes, and cut into 1-inch gnocchi pieces.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
In a large skillet over medium heat, melt the grass-fed butter until it begins to foam and turn golden brown.
Add the fresh sage leaves to the butter until they become crisp and fragrant.
Add the cooked gnocchi and sliced grilled chicken to the skillet, pan-searing the gnocchi until golden and tossing gently to coat in the sage butter.
Finish with a squeeze of fresh lemon juice before serving.