YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi pan-seared with aromatic sage and golden ghee, served with tender sliced chicken for a satisfyingly velvety finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
2 tbsp grated parmesan cheese
0.13 cup all-purpose flour
0.25 tsp sea salt
0.25 tsp black pepper
2.5 oz cooked chicken breast
0.25 tbsp ghee
6 whole fresh sage leaves
1 clove garlic
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg, parmesan cheese, sea salt, and black pepper until smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch pieces.
Bring a pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, then drain.
In a large skillet over medium heat, melt the ghee and add the minced garlic and sage leaves until the leaves are crisp.
Add the cooked gnocchi and sliced chicken breast to the skillet, tossing gently to coat in the sage butter until the gnocchi are lightly golden.