YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared with aromatic sage in nutty ghee, served alongside succulent sliced chicken for a protein-packed meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large egg whites
1 tbsp grated parmesan cheese
3 tbsp whole wheat flour
3 oz cooked chicken breast
0.5 tbsp ghee
4 leaves fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, combine the ricotta cheese, egg whites, parmesan, sea salt, pepper, and garlic powder until the mixture is smooth.
Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and roll into long ropes, then cut into half-inch pillows using a knife or bench scraper.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, which takes about 2-3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the sage leaves until they become crisp and fragrant.
Use a slotted spoon to transfer the boiled gnocchi directly from the water into the skillet with the sage ghee.
Add the sliced cooked chicken breast to the skillet and toss everything together for 1-2 minutes until the gnocchi are lightly golden and the chicken is warmed through.