YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Sage Brown Butter
Savor the delicate flavors of homemade ricotta gnocchi, gently roasted with fresh herbs and finished with a luxurious sage-infused brown butter sauce. Each tender bite melds the creamy ricotta and a hint of Parmesan with the nutty aroma of browned butter, creating a satisfying meal that delights both the palate and the senses.
INGREDIENTS
1/2 cup Part-Skim Ricotta Cheese (125g)
1/4 cup Extra Ricotta Cheese for topping (62g)
1 Egg (50g)
30g Whole Wheat Flour
2 tbsp Grated Parmesan Cheese (10g)
1/2 tbsp Unsalted Butter (7g)
4 Fresh Sage Leaves (2g)
PREPARATION
Preheat your oven to 425°F (220°C).
In a mixing bowl, combine 1/2 cup ricotta cheese, 1 egg, 30g whole wheat flour, and 2 tbsp grated Parmesan. Season lightly with salt and pepper, and add a couple of finely chopped sage leaves for extra herb flavor.
Gently fold the mixture until combined. Using a floured surface, form a dough and gently roll it into desired shapes for gnocchi. They can be formed into small balls or rolled into logs and cut into bite-sized pieces.
Place the gnocchi onto a lightly greased baking sheet. Roast in the preheated oven for about 12-15 minutes until they begin to turn golden and slightly puffy.
Meanwhile, in a small saucepan, melt 1/2 tbsp unsalted butter over medium heat. Add the remaining fresh sage leaves and allow the butter to cook until it turns a light brown with a nutty aroma (brown butter). Watch carefully to avoid burning.
Once the gnocchi is roasted, transfer them to a serving bowl. Drizzle the sage brown butter over the top and finish with a splash of the extra 1/4 cup ricotta cheese for a creamy finish.
Serve immediately, enjoying the blend of roasted, herby gnocchi with the rich, aromatic brown butter sauce.