Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

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

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

Delight in these tender, pillowy ricotta gnocchi infused with fresh herbs and lightly roasted to perfection. Finished with a luxurious sage brown butter sauce, this dish delivers a beautiful balance of creaminess and savory notes, making it a sophisticated yet comforting meal.

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NUTRITION

581kcal
Protein
32.2g
Fat
32g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat ricotta cheese

1/3 cup whole wheat flour

1 large egg

1 tbsp unsalted butter

6 fresh sage leaves

1/2 tsp fresh rosemary, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the low-fat ricotta cheese, whole wheat flour, egg, a pinch of salt, pepper, and the chopped fresh rosemary. Stir until just combined to form a soft dough.

  • 3

    Lightly dust a work surface with whole wheat flour. Transfer the dough onto the surface and gently knead it a few times until smooth. Divide the dough into small portions.

  • 4

    Roll each portion into a long, thin rope about 1/2 inch in diameter. Cut into 1-inch pieces to form gnocchi. Optionally, press each piece lightly with a fork to create ridges.

  • 5

    Place the gnocchi on a parchment-lined baking sheet. Roast in the preheated oven for 10-12 minutes until they begin to lightly brown and firm up.

  • 6

    While the gnocchi are roasting, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and let the butter cook until it turns a golden brown with a nutty aroma, about 3-4 minutes. Be careful not to burn the butter.

  • 7

    Remove the roasted gnocchi from the oven and transfer them into the skillet with the sage brown butter. Gently toss to coat the gnocchi evenly with the sauce.

  • 8

    Plate the herb-roasted ricotta gnocchi and drizzle any remaining brown butter from the pan over the top. Finish with an extra pinch of salt and pepper if desired, and serve immediately.

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

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

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

Delight in these tender, pillowy ricotta gnocchi infused with fresh herbs and lightly roasted to perfection. Finished with a luxurious sage brown butter sauce, this dish delivers a beautiful balance of creaminess and savory notes, making it a sophisticated yet comforting meal.

NUTRITION

581kcal
Protein
32.2g
Fat
32g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat ricotta cheese

1/3 cup whole wheat flour

1 large egg

1 tbsp unsalted butter

6 fresh sage leaves

1/2 tsp fresh rosemary, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the low-fat ricotta cheese, whole wheat flour, egg, a pinch of salt, pepper, and the chopped fresh rosemary. Stir until just combined to form a soft dough.

  • 3

    Lightly dust a work surface with whole wheat flour. Transfer the dough onto the surface and gently knead it a few times until smooth. Divide the dough into small portions.

  • 4

    Roll each portion into a long, thin rope about 1/2 inch in diameter. Cut into 1-inch pieces to form gnocchi. Optionally, press each piece lightly with a fork to create ridges.

  • 5

    Place the gnocchi on a parchment-lined baking sheet. Roast in the preheated oven for 10-12 minutes until they begin to lightly brown and firm up.

  • 6

    While the gnocchi are roasting, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and let the butter cook until it turns a golden brown with a nutty aroma, about 3-4 minutes. Be careful not to burn the butter.

  • 7

    Remove the roasted gnocchi from the oven and transfer them into the skillet with the sage brown butter. Gently toss to coat the gnocchi evenly with the sauce.

  • 8

    Plate the herb-roasted ricotta gnocchi and drizzle any remaining brown butter from the pan over the top. Finish with an extra pinch of salt and pepper if desired, and serve immediately.