YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta dumplings and sliced chicken breast tossed in a fragrant sage-infused ghee for a meal that feels truly indulgent.
INGREDIENTS
3 oz Boneless skinless chicken breast
0.5 cup Low-fat ricotta cheese
1 large Egg yolk
0.25 cup All-purpose flour
1 tbsp Grated parmesan cheese
0.5 tbsp Ghee
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Nutmeg
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through; slice into strips and set aside.
In a medium mixing bowl, combine the low-fat ricotta, egg yolk, grated parmesan, sea salt, black pepper, and nutmeg, stirring until the mixture is completely smooth.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to over-mix which can make the gnocchi tough.
On a lightly floured surface, roll the dough into a long rope about 1/2-inch thick and use a knife to cut it into 1-inch pillow-shaped pieces.
Bring a large pot of water to a gentle boil and cook the gnocchi in batches; they are ready as soon as they float to the surface, usually within 2-3 minutes.
In the same skillet used for the chicken, melt the ghee over medium heat and add the fresh sage leaves, frying them for 1 minute until they are crisp and the ghee is aromatic.
Add the cooked gnocchi and sliced chicken to the skillet, tossing gently for 2 minutes until the gnocchi are lightly toasted and coated in the sage butter sauce.