YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Sage Brown Butter
Delight in a modern twist on classic gnocchi where creamy, low‐fat ricotta is gently roasted with fresh herbs and nestled atop tender potato gnocchi. The dish is elevated with a fragrant sage-infused brown butter drizzle and finished with a perfectly cooked egg crown and a sprinkle of Parmesan, offering layers of savory flavor, subtle nuttiness, and a satisfying texture.
INGREDIENTS
200g Low-Fat Ricotta Cheese
80g Potato Gnocchi
1 tbsp Unsalted Butter
1 large Egg
1 tbsp grated Parmesan Cheese
6 Fresh Sage Leaves
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Spoon the low-fat ricotta onto the baking sheet in dollops. Lightly season with salt, pepper, and finely chopped sage leaves. Roast in the oven for 10-12 minutes until the edges begin to turn golden and the ricotta develops a slight crust.
Meanwhile, bring a pot of salted water to a boil. Gently add the gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.
In a skillet over medium heat, melt the unsalted butter. Allow the butter to cook until it turns a rich golden brown and you can see small bits of sage crisping in the butter. Remove from heat.
Toss the cooked gnocchi in the sage brown butter. Plate the gnocchi, then gently place the roasted ricotta dollops on top.
In a small non-stick pan, fry the egg to your preference (a sunny-side-up egg works beautifully) and place it atop the dish. Sprinkle the grated Parmesan over the finished plate and add an extra few fresh sage leaves for garnish.
Serve immediately and enjoy the warm, comforting medley of flavors.