YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi and sliced chicken breast pan-seared in a fragrant sage butter sauce for a velvety finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
1 tbsp grated parmesan cheese
3 tbsp cassava flour
0.25 tsp sea salt
0.25 tsp black pepper
4 oz boneless skinless chicken breast
0.5 tbsp grass-fed butter
6 whole fresh sage leaves
1 clove garlic
PREPARATION
Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until cooked through and slice into thin strips.
In a medium mixing bowl, combine the part-skim ricotta, egg white, grated parmesan, and the remaining salt and pepper until the mixture is smooth.
Gently fold in the cassava flour one tablespoon at a time until a soft, slightly tacky dough forms, being careful not to over-work the mixture.
On a surface lightly dusted with cassava flour, roll the dough into thin ropes and cut into one-inch gnocchi pillows.
Bring a large pot of water to a gentle boil and drop the gnocchi in, cooking for about 2-3 minutes until they float to the surface.
While the gnocchi cook, melt the grass-fed butter in a large skillet over medium heat and add the minced garlic and whole sage leaves.
Sauté the sage and garlic until the butter begins to turn a light golden brown and the leaves become crisp.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, add the sliced chicken, and toss everything together until coated in the aromatic sauce.