Name: Ricotta Gnocchi with Sage Butter Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 1 large egg white; 1.5 tbsp almond flour; 1 tbsp grated parmesan cheese; 3 oz boneless skinless chicken breast; 0.5 tbsp ghee; 6 whole fresh sage leaves; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp lemon zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Sage Butter Sauce

Simmered ricotta gnocchi and pan-seared chicken tossed in a fragrant sage-infused ghee sauce with a bright hint of lemon.

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NUTRITION

Protein

41.7g

Fat

26.5g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

1.5 tbsp almond flour

1 tbsp grated parmesan cheese

3 oz boneless skinless chicken breast

0.5 tbsp ghee

6 whole fresh sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
2
In a medium bowl, combine the ricotta cheese, egg white, almond flour, parmesan, and lemon zest until a soft dough forms.
3
Bring a small pot of salted water to a gentle simmer over medium-high heat.
4
Use two small spoons to form the ricotta mixture into small oblong dumplings and drop them into the simmering water.
5
Cook the gnocchi for 2-3 minutes until they float to the surface, then remove with a slotted spoon and set aside.
6
Heat the ghee in a non-stick skillet over medium heat and sauté the chicken until golden and cooked through.
7
Add the minced garlic and sage leaves to the skillet, cooking for 1 minute until the sage is crisp and fragrant.
8
Gently toss the cooked gnocchi into the skillet with the chicken and sage butter to coat before serving.