Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

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

Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

Enjoy tender, homemade ricotta gnocchi pan-seared to a perfect crisp and finished with a fragrant sage brown butter sauce and a sprinkle of Parmesan for an extra savory kick.

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NUTRITION

538kcal
Protein
35.8g
Fat
22.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Milk Ricotta Cheese (170g)

1 Large Egg (50g)

0.33 cup All-Purpose Flour (40g)

2 tbsp Grated Parmesan Cheese (20g)

0.5 tbsp Unsalted Butter (7g)

5 pieces Fresh Sage Leaves (5g)

1 pinch Salt

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PREPARATION

  • 1

    In a bowl, combine the whole milk ricotta, egg, and all-purpose flour with a pinch of salt to form a soft dough.

  • 2

    Gently knead the mixture on a lightly floured surface until it forms a smooth dough; be careful not to overwork it.

  • 3

    Divide the dough into smaller portions and roll each portion into a long log about 1/2 inch in diameter. Cut each log into bite-sized pieces to form gnocchi.

  • 4

    Heat a nonstick skillet over medium heat and melt the unsalted butter. Add the fresh sage leaves and let them infuse the butter until lightly crispy.

  • 5

    Place the gnocchi in the skillet in a single layer. Pan-sear for about 2-3 minutes per side or until golden and crispy.

  • 6

    Remove the gnocchi from the skillet and plate them. Drizzle any remaining sage brown butter from the skillet over the top.

  • 7

    Finish by sprinkling the grated Parmesan cheese evenly over the dish before serving.

Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

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

Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Ricotta Gnocchi with Sage Brown Butter

Enjoy tender, homemade ricotta gnocchi pan-seared to a perfect crisp and finished with a fragrant sage brown butter sauce and a sprinkle of Parmesan for an extra savory kick.

NUTRITION

538kcal
Protein
35.8g
Fat
22.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Milk Ricotta Cheese (170g)

1 Large Egg (50g)

0.33 cup All-Purpose Flour (40g)

2 tbsp Grated Parmesan Cheese (20g)

0.5 tbsp Unsalted Butter (7g)

5 pieces Fresh Sage Leaves (5g)

1 pinch Salt

PREPARATION

  • 1

    In a bowl, combine the whole milk ricotta, egg, and all-purpose flour with a pinch of salt to form a soft dough.

  • 2

    Gently knead the mixture on a lightly floured surface until it forms a smooth dough; be careful not to overwork it.

  • 3

    Divide the dough into smaller portions and roll each portion into a long log about 1/2 inch in diameter. Cut each log into bite-sized pieces to form gnocchi.

  • 4

    Heat a nonstick skillet over medium heat and melt the unsalted butter. Add the fresh sage leaves and let them infuse the butter until lightly crispy.

  • 5

    Place the gnocchi in the skillet in a single layer. Pan-sear for about 2-3 minutes per side or until golden and crispy.

  • 6

    Remove the gnocchi from the skillet and plate them. Drizzle any remaining sage brown butter from the skillet over the top.

  • 7

    Finish by sprinkling the grated Parmesan cheese evenly over the dish before serving.