YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared with fragrant sage and grass-fed butter, served with lean chicken breast for a velvety and satisfying meal.
INGREDIENTS
0.5 cup Ricotta cheese
1 large Egg
2 tbsp Parmesan cheese
0.25 cup All-purpose flour
2 oz Chicken breast
0.5 tbsp Grass-fed butter
6 leaves Fresh sage
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, sea salt, black pepper, and ground nutmeg until smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface and roll into long ropes, then cut into 1-inch pillows.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, approximately 2 to 3 minutes.
While the pasta cooks, melt the grass-fed butter in a large skillet over medium heat until it begins to foam and turn slightly golden.
Add the fresh sage leaves to the skillet and fry until they are crisp and the butter smells nutty.
Drain the gnocchi and add them to the skillet along with the cooked, sliced chicken breast, tossing gently to coat everything in the aromatic sage butter.