YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Light ricotta gnocchi pillows pan-seared with fragrant sage in a golden butter sauce, served with lean chicken for a satisfying and velvety finish.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg
2 tbsp Grated parmesan cheese
0.25 cup Whole wheat flour
2 oz Cooked chicken breast strips
0.5 tbsp Grass-fed butter
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
In a medium bowl, combine the ricotta, egg, parmesan, salt, pepper, and nutmeg until smooth.
Gently fold in the whole wheat flour until a soft dough forms; avoid overmixing to keep the texture light.
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 gnocchi until they float to the surface, about 2-3 minutes.
While gnocchi cook, melt butter in a large skillet over medium heat until it begins to foam.
Add sage leaves to the butter and fry until crisp and the butter turns a nutty golden brown.
Use a slotted spoon to transfer gnocchi directly into the skillet, adding the chicken strips.
Toss gently for 1-2 minutes until the gnocchi are lightly toasted and coated in the aromatic sauce.