YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared until golden and tossed with fragrant sage butter and lean chicken for a satisfying, protein-packed meal.
INGREDIENTS
0.38 cup Part-skim ricotta cheese
1 large Egg
2 tbsp Grated parmesan cheese
0.13 cup All-purpose flour
3 oz Cooked chicken breast
0.5 tsp Ghee
4 leaf Fresh sage
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium bowl, combine the ricotta cheese, egg, grated parmesan, sea salt, and black pepper until smooth.
Gradually fold in the 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 boil and cook the gnocchi until they float to the surface, then drain immediately.
In a large skillet over medium heat, melt the ghee and add the fresh sage leaves, cooking until the leaves are crisp and the fat is aromatic.
Add the cooked gnocchi and shredded chicken breast to the skillet, searing until the gnocchi develop a light golden crust.