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 gnocchi infused with creamy low‐fat ricotta and herbed potato, lightly dusted with whole wheat flour and enriched with a hint of Parmesan. Finished in a fragrant brown butter sage sauce, this dish delivers a satisfying and balanced meal with a gentle nutty aroma and a crisp finish from the sage.

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NUTRITION

568kcal
Protein
36.2g
Fat
19.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat ricotta cheese (165g)

1 medium boiled potato (150g)

1/4 cup whole wheat flour (30g)

1 large egg white (33g)

2 tbsp grated Parmesan cheese (10g)

2 tsp unsalted butter (10g)

5 fresh sage leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Boil the potato until fork-tender, then peel and mash thoroughly.

  • 2

    In a bowl, combine the mashed potato with low-fat ricotta, whole wheat flour, egg white, Parmesan, salt, and pepper. Mix until a soft dough forms.

  • 3

    Lightly dust a surface with flour and gently roll the dough into long ropes, then cut into 1-inch pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

  • 5

    While the gnocchi cooks, melt the unsalted butter in a small pan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Add fresh sage leaves and let them crisp slightly.

  • 6

    Toss the cooked gnocchi in the brown butter sage sauce, ensuring each piece is well coated.

  • 7

    Plate the gnocchi and optionally garnish with additional Parmesan and a sprinkle of fresh herbs.

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 gnocchi infused with creamy low‐fat ricotta and herbed potato, lightly dusted with whole wheat flour and enriched with a hint of Parmesan. Finished in a fragrant brown butter sage sauce, this dish delivers a satisfying and balanced meal with a gentle nutty aroma and a crisp finish from the sage.

NUTRITION

568kcal
Protein
36.2g
Fat
19.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat ricotta cheese (165g)

1 medium boiled potato (150g)

1/4 cup whole wheat flour (30g)

1 large egg white (33g)

2 tbsp grated Parmesan cheese (10g)

2 tsp unsalted butter (10g)

5 fresh sage leaves

Salt and pepper to taste

PREPARATION

  • 1

    Boil the potato until fork-tender, then peel and mash thoroughly.

  • 2

    In a bowl, combine the mashed potato with low-fat ricotta, whole wheat flour, egg white, Parmesan, salt, and pepper. Mix until a soft dough forms.

  • 3

    Lightly dust a surface with flour and gently roll the dough into long ropes, then cut into 1-inch pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

  • 5

    While the gnocchi cooks, melt the unsalted butter in a small pan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Add fresh sage leaves and let them crisp slightly.

  • 6

    Toss the cooked gnocchi in the brown butter sage sauce, ensuring each piece is well coated.

  • 7

    Plate the gnocchi and optionally garnish with additional Parmesan and a sprinkle of fresh herbs.