Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

Savor the indulgent delight of pillowy potato gnocchi tossed in a creamy herb-infused ricotta and finished with a golden sage brown butter and a sprinkle of Parmesan. This comforting dish marries earthy sage with rich dairy flavors for a well-balanced meal that's both satisfying and elegant.

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NUTRITION

565kcal
Protein
32.4g
Fat
28g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Part-Skim Ricotta Cheese (~150g)

130g Potato Gnocchi

1 tablespoon Unsalted Butter

5 Fresh Sage Leaves

1/4 cup Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the potato gnocchi onto a baking sheet lined with parchment paper and roast for 12-15 minutes until they begin to crisp lightly on the edges.

  • 2

    While the gnocchi roasts, heat the butter in a small saucepan over medium heat. Add the fresh sage leaves and let the butter cook until it turns golden brown and releases a nutty aroma, about 3-4 minutes. Remove from heat to prevent burning.

  • 3

    In a mixing bowl, gently stir the ricotta cheese with a pinch of salt and pepper. Optionally, add some chopped fresh herbs if you prefer extra flavor.

  • 4

    Once roasted, transfer the warm gnocchi to a serving bowl. Drizzle the sage-infused brown butter over the gnocchi, then fold in the creamy ricotta mixture so that everything is well coated.

  • 5

    Top the dish with a generous sprinkling of grated Parmesan cheese. Serve immediately and enjoy the delightful interplay of creamy, nutty, and herby flavors.

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ricotta Gnocchi with Sage Brown Butter

Savor the indulgent delight of pillowy potato gnocchi tossed in a creamy herb-infused ricotta and finished with a golden sage brown butter and a sprinkle of Parmesan. This comforting dish marries earthy sage with rich dairy flavors for a well-balanced meal that's both satisfying and elegant.

NUTRITION

565kcal
Protein
32.4g
Fat
28g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Part-Skim Ricotta Cheese (~150g)

130g Potato Gnocchi

1 tablespoon Unsalted Butter

5 Fresh Sage Leaves

1/4 cup Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the potato gnocchi onto a baking sheet lined with parchment paper and roast for 12-15 minutes until they begin to crisp lightly on the edges.

  • 2

    While the gnocchi roasts, heat the butter in a small saucepan over medium heat. Add the fresh sage leaves and let the butter cook until it turns golden brown and releases a nutty aroma, about 3-4 minutes. Remove from heat to prevent burning.

  • 3

    In a mixing bowl, gently stir the ricotta cheese with a pinch of salt and pepper. Optionally, add some chopped fresh herbs if you prefer extra flavor.

  • 4

    Once roasted, transfer the warm gnocchi to a serving bowl. Drizzle the sage-infused brown butter over the gnocchi, then fold in the creamy ricotta mixture so that everything is well coated.

  • 5

    Top the dish with a generous sprinkling of grated Parmesan cheese. Serve immediately and enjoy the delightful interplay of creamy, nutty, and herby flavors.