Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

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

Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

Enjoy a modern twist on classic comfort with light, pillowy cauliflower gnocchi tossed in a velvety ricotta and enhanced with fragrant sage brown butter. Topped with perfectly grilled shrimp and a hint of lemon zest, this dish offers a delightful blend of creamy, savory, and herbal notes for a truly satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
42.1g
Fat
24g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Cauliflower Gnocchi

1/2 cup Part-Skim Ricotta

4 ounces Grilled Shrimp

1 tablespoon Unsalted Butter

1 tablespoon Fresh Sage Leaves (chopped)

1 teaspoon Lemon Zest

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by cooking the cauliflower gnocchi according to the package instructions until they are tender and lightly browned. Drain and set aside.

  • 2

    While the gnocchi cooks, season the shrimp with a pinch of salt and pepper, then grill them over medium heat for 2-3 minutes per side until they are opaque and slightly charred.

  • 3

    In a small saucepan, melt the butter over medium heat. Add the chopped sage and cook gently, stirring occasionally, until the butter begins to turn a light golden brown and develops a nutty aroma. Remove from heat immediately to prevent burning.

  • 4

    In a large pan, combine the cooked gnocchi with the brown butter sage sauce. Gently stir in the part-skim ricotta, allowing it to warm and meld with the gnocchi, creating a creamy coating.

  • 5

    Plate the gnocchi mixture and top with the grilled shrimp. Finish with a sprinkle of lemon zest and an extra dash of salt and pepper if desired.

  • 6

    Serve immediately, enjoying the rich flavors and aromatic herbs in every bite.

Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

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

Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Cauliflower Gnocchi with Sage Brown Butter and Grilled Shrimp

Enjoy a modern twist on classic comfort with light, pillowy cauliflower gnocchi tossed in a velvety ricotta and enhanced with fragrant sage brown butter. Topped with perfectly grilled shrimp and a hint of lemon zest, this dish offers a delightful blend of creamy, savory, and herbal notes for a truly satisfying meal.

NUTRITION

515kcal
Protein
42.1g
Fat
24g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Cauliflower Gnocchi

1/2 cup Part-Skim Ricotta

4 ounces Grilled Shrimp

1 tablespoon Unsalted Butter

1 tablespoon Fresh Sage Leaves (chopped)

1 teaspoon Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by cooking the cauliflower gnocchi according to the package instructions until they are tender and lightly browned. Drain and set aside.

  • 2

    While the gnocchi cooks, season the shrimp with a pinch of salt and pepper, then grill them over medium heat for 2-3 minutes per side until they are opaque and slightly charred.

  • 3

    In a small saucepan, melt the butter over medium heat. Add the chopped sage and cook gently, stirring occasionally, until the butter begins to turn a light golden brown and develops a nutty aroma. Remove from heat immediately to prevent burning.

  • 4

    In a large pan, combine the cooked gnocchi with the brown butter sage sauce. Gently stir in the part-skim ricotta, allowing it to warm and meld with the gnocchi, creating a creamy coating.

  • 5

    Plate the gnocchi mixture and top with the grilled shrimp. Finish with a sprinkle of lemon zest and an extra dash of salt and pepper if desired.

  • 6

    Serve immediately, enjoying the rich flavors and aromatic herbs in every bite.