YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi lightly sautéed in a fragrant sage and ghee sauce, paired with lean chicken breast for a velvety and comforting meal.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Egg whites
0.25 cup Cassava flour
1 tbsp Grated parmesan cheese
2 oz Cooked chicken breast
0.5 tbsp Ghee
4 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, parmesan, sea salt, black pepper, and ground nutmeg.
Gradually add the cassava flour, folding gently until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface, roll into thin logs, and cut into 1-inch pieces.
Boil the gnocchi in a large pot of salted water until they float, then remove with a slotted spoon.
Melt the ghee in a skillet over medium heat, adding the sage leaves until they are crisp and the ghee is nutty.
Add the gnocchi and sliced chicken breast to the skillet, tossing until the gnocchi are lightly golden and coated.