YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared with aromatic sage and golden ghee, served with succulent sliced chicken breast for a satisfying, protein-packed finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg white
0.25 cup Cassava flour
0.25 tsp Sea salt
0.25 tsp Black pepper
4 oz Chicken breast
0.5 tbsp Ghee
6 large Fresh sage leaves
1 tbsp Parmesan cheese
PREPARATION
In a medium bowl, combine the ricotta cheese, egg white, sea salt, and black pepper until smooth.
Gradually fold in the cassava flour until a soft dough forms, being careful not to over-mix.
Roll the dough into thin logs on a lightly floured surface 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.
Heat the ghee in a large skillet over medium heat and add the fresh sage leaves until they become crisp and fragrant.
Add the cooked gnocchi and sliced chicken breast to the skillet, tossing gently until the gnocchi are lightly golden.
Serve immediately topped with a sprinkle of grated parmesan cheese.