YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Garlic Brown Butter Sauce
Enjoy a light, herb-infused ricotta gnocchi crafted with a blend of part-skim ricotta, whole egg, and a touch of flour, roasted to perfection with fresh basil and parsley. Finished with a fragrant garlic brown butter sauce featuring sage, this dish strikes a delightful balance of creamy and savory – perfect for a satisfying breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup part-skim Ricotta
1 whole Egg
1/4 cup all-purpose Flour
2 Tbsp grated Parmesan Cheese
1 Tbsp chopped Fresh Basil
1 Tbsp chopped Fresh Parsley
1 Tbsp Unsalted Butter
1 Garlic Clove
3 Fresh Sage Leaves
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the ricotta, whole egg, flour, grated Parmesan, chopped basil, and parsley along with a pinch of salt and pepper. Mix until a soft dough forms.
Gently shape the dough into small dumpling-like gnocchi pieces on a lightly floured surface. Arrange the gnocchi on the prepared baking sheet.
Drizzle the gnocchi lightly with olive oil and roast in the oven for about 15 minutes, turning halfway through, until they are lightly golden and set.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the minced garlic and fresh sage leaves, stirring constantly until the butter turns a nutty brown and the garlic is fragrant but not burnt.
Once the gnocchi are roasted, transfer them to a serving bowl and drizzle with the garlic brown butter sauce.
Finish with an extra sprinkle of grated Parmesan if desired and serve immediately.