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, handmade herb-infused ricotta gnocchi lightly boiled to perfection and smothered in a nutty brown butter sage sauce, finished with a touch of grated parmesan. This dish offers a comforting blend of creaminess and earthy sage with the added indulgence of homemade pasta textures.

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NUTRITION

583kcal
Protein
31.1g
Fat
35.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup part-skim ricotta cheese (185g)

1 whole egg (50g)

1/3 cup whole wheat flour (40g)

1 tablespoon unsalted butter (14g)

5 fresh sage leaves

1 tablespoon grated Parmigiano-Reggiano (5g)

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the ricotta, whole egg, and whole wheat flour. Season lightly with salt and pepper. Mix until a soft dough forms; avoid overmixing to keep the gnocchi tender.

  • 2

    Turn the dough onto a lightly floured surface and gently roll it into a log. Slice the log into 1-inch pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the top, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 4

    In a skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue cooking, swirling the pan frequently, until the butter turns a golden brown with a nutty aroma, about 2 minutes. Be careful not to burn the butter.

  • 5

    Toss the boiled gnocchi in the brown butter sage sauce until well coated. Transfer to a serving dish and sprinkle with grated Parmigiano-Reggiano.

  • 6

    Serve immediately and enjoy the rich, herbaceous flavors of your homemade gnocchi.

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, handmade herb-infused ricotta gnocchi lightly boiled to perfection and smothered in a nutty brown butter sage sauce, finished with a touch of grated parmesan. This dish offers a comforting blend of creaminess and earthy sage with the added indulgence of homemade pasta textures.

NUTRITION

583kcal
Protein
31.1g
Fat
35.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup part-skim ricotta cheese (185g)

1 whole egg (50g)

1/3 cup whole wheat flour (40g)

1 tablespoon unsalted butter (14g)

5 fresh sage leaves

1 tablespoon grated Parmigiano-Reggiano (5g)

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, combine the ricotta, whole egg, and whole wheat flour. Season lightly with salt and pepper. Mix until a soft dough forms; avoid overmixing to keep the gnocchi tender.

  • 2

    Turn the dough onto a lightly floured surface and gently roll it into a log. Slice the log into 1-inch pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the top, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 4

    In a skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue cooking, swirling the pan frequently, until the butter turns a golden brown with a nutty aroma, about 2 minutes. Be careful not to burn the butter.

  • 5

    Toss the boiled gnocchi in the brown butter sage sauce until well coated. Transfer to a serving dish and sprinkle with grated Parmigiano-Reggiano.

  • 6

    Serve immediately and enjoy the rich, herbaceous flavors of your homemade gnocchi.