Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

Delight in tender, homemade herb-infused ricotta gnocchi complemented by a luscious brown butter sage sauce and a sprinkle of grated Parmesan. This dish harmonizes the delicate creaminess of ricotta with the nutty, aromatic flavors of sage and browned butter, making it a balanced, light yet satisfying meal.

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NUTRITION

530kcal
Protein
32.9g
Fat
27.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta (125g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 tablespoon Unsalted Butter (14g)

1 tablespoon Fresh Sage Leaves (2g)

1 ounce Grated Parmesan Cheese (28g)

1 tablespoon Fresh Basil (2g)

1 tablespoon Fresh Parsley (2g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine low-fat ricotta, whole wheat flour, and egg white along with finely chopped fresh basil and parsley. Season lightly with salt and pepper.

  • 2

    Mix until a soft dough forms. If the mixture is too sticky, add a touch more flour gradually until it reaches a workable consistency.

  • 3

    Lightly dust a work surface with whole wheat flour and gently roll the dough into a long rope about 1/2 inch in diameter. Cut into small pieces to create the gnocchi.

  • 4

    Bring a large pot of salted water to a boil. Add the gnocchi in batches; they will sink and then float to the surface. Once they rise, let them cook for an additional 30 seconds before using a slotted spoon to remove them.

  • 5

    In a skillet, melt unsalted butter over medium heat. Allow the butter to continue cooking until it turns a golden brown with a nutty aroma. Add fresh sage leaves and let them crisp up in the brown butter for about 1 minute.

  • 6

    Toss the cooked gnocchi in the brown butter sage sauce, ensuring they are well coated.

  • 7

    Plate the gnocchi and finish the dish with a generous sprinkle of grated Parmesan cheese. Adjust salt and pepper if needed, and serve immediately.

Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Brown Butter Sage Sauce

Delight in tender, homemade herb-infused ricotta gnocchi complemented by a luscious brown butter sage sauce and a sprinkle of grated Parmesan. This dish harmonizes the delicate creaminess of ricotta with the nutty, aromatic flavors of sage and browned butter, making it a balanced, light yet satisfying meal.

NUTRITION

530kcal
Protein
32.9g
Fat
27.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta (125g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 tablespoon Unsalted Butter (14g)

1 tablespoon Fresh Sage Leaves (2g)

1 ounce Grated Parmesan Cheese (28g)

1 tablespoon Fresh Basil (2g)

1 tablespoon Fresh Parsley (2g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine low-fat ricotta, whole wheat flour, and egg white along with finely chopped fresh basil and parsley. Season lightly with salt and pepper.

  • 2

    Mix until a soft dough forms. If the mixture is too sticky, add a touch more flour gradually until it reaches a workable consistency.

  • 3

    Lightly dust a work surface with whole wheat flour and gently roll the dough into a long rope about 1/2 inch in diameter. Cut into small pieces to create the gnocchi.

  • 4

    Bring a large pot of salted water to a boil. Add the gnocchi in batches; they will sink and then float to the surface. Once they rise, let them cook for an additional 30 seconds before using a slotted spoon to remove them.

  • 5

    In a skillet, melt unsalted butter over medium heat. Allow the butter to continue cooking until it turns a golden brown with a nutty aroma. Add fresh sage leaves and let them crisp up in the brown butter for about 1 minute.

  • 6

    Toss the cooked gnocchi in the brown butter sage sauce, ensuring they are well coated.

  • 7

    Plate the gnocchi and finish the dish with a generous sprinkle of grated Parmesan cheese. Adjust salt and pepper if needed, and serve immediately.