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

Enjoy these tender, pillowy gnocchi crafted from low-fat ricotta and whole wheat flour, accented with garden-fresh herbs. The dish is finished with a luxurious brown butter sage sauce and a sprinkle of Parmesan, offering a perfect blend of creamy, nutty, and herbal flavors that makes every bite a comforting delight.

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NUTRITION

583kcal
Protein
35.1g
Fat
32.5g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta Cheese (124g)

1/3 cup Whole Wheat Flour (45g)

1 Large Egg

1 tbsp Unsalted Butter (14g)

6 Fresh Sage Leaves

1/4 cup Grated Parmesan Cheese (28g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, mix the low-fat ricotta, whole wheat flour, and the egg. Season with a pinch of salt and pepper until just combined. Be careful not to overmix.

  • 2

    Lightly dust a work surface with flour and gently roll the dough into a log about 1-inch in diameter. Cut the log into 1-inch pieces to form the gnocchi.

  • 3

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

  • 4

    In a large skillet, melt the unsalted butter over medium heat. Continue cooking as the butter begins to foam and turn a light golden brown, swirling the pan occasionally.

  • 5

    Add the fresh sage leaves to the browned butter, letting them crisp up for about 30 seconds, then remove the skillet from the heat.

  • 6

    Toss the cooked gnocchi gently in the brown butter sage sauce to coat evenly. Plate the gnocchi and finish with a generous sprinkle of grated Parmesan cheese.

  • 7

    Serve immediately and enjoy the earthy, creamy flavors of this comforting dish.

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

Enjoy these tender, pillowy gnocchi crafted from low-fat ricotta and whole wheat flour, accented with garden-fresh herbs. The dish is finished with a luxurious brown butter sage sauce and a sprinkle of Parmesan, offering a perfect blend of creamy, nutty, and herbal flavors that makes every bite a comforting delight.

NUTRITION

583kcal
Protein
35.1g
Fat
32.5g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta Cheese (124g)

1/3 cup Whole Wheat Flour (45g)

1 Large Egg

1 tbsp Unsalted Butter (14g)

6 Fresh Sage Leaves

1/4 cup Grated Parmesan Cheese (28g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, mix the low-fat ricotta, whole wheat flour, and the egg. Season with a pinch of salt and pepper until just combined. Be careful not to overmix.

  • 2

    Lightly dust a work surface with flour and gently roll the dough into a log about 1-inch in diameter. Cut the log into 1-inch pieces to form the gnocchi.

  • 3

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

  • 4

    In a large skillet, melt the unsalted butter over medium heat. Continue cooking as the butter begins to foam and turn a light golden brown, swirling the pan occasionally.

  • 5

    Add the fresh sage leaves to the browned butter, letting them crisp up for about 30 seconds, then remove the skillet from the heat.

  • 6

    Toss the cooked gnocchi gently in the brown butter sage sauce to coat evenly. Plate the gnocchi and finish with a generous sprinkle of grated Parmesan cheese.

  • 7

    Serve immediately and enjoy the earthy, creamy flavors of this comforting dish.