YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta dumplings pan-seared until golden and tossed in a fragrant sage butter sauce with lean chicken for a satisfying, protein-packed meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
2 tbsp all-purpose flour
2 tbsp grated parmesan cheese
2 oz cooked chicken breast
0.75 tsp ghee
4 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
In a medium bowl, combine the ricotta cheese, egg, parmesan, sea salt, black pepper, and garlic powder until smooth.
Gently fold in the flour until a soft dough forms, taking care not to over-mix so the gnocchi remain light.
Bring a large pot of salted water to a gentle boil.
Using two spoons, drop small mounds of dough into the water and boil for 2-3 minutes until they float to the surface.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the fresh sage leaves.
Use a slotted spoon to transfer the gnocchi directly from the water to the skillet, adding the diced cooked chicken.
Sauté for 2 minutes until the gnocchi develop a golden crust and the chicken is warmed through.