YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Crispy Sage
Savor the delicate balance of pillowy potato gnocchi enveloped in creamy ricotta, accented with the crispy, aromatic touch of sage leaves and a whisper of Parmesan. This dish marries rustic charm with subtle herbaceous notes for a comforting yet sophisticated meal.
INGREDIENTS
150 grams Potato Gnocchi
0.75 cup Low-Fat Ricotta
30 grams Grated Parmesan Cheese
0.5 tsp Olive Oil
8 Fresh Sage Leaves
Salt and Pepper to taste
PREPARATION
Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface. Drain the gnocchi.
Preheat a large skillet over medium heat and add the olive oil.
Add the fresh sage leaves to the skillet and let them crisp up slightly, just a minute or two, being careful not to burn them.
Add the drained gnocchi to the skillet and toss gently to coat them with the infused oil and to allow them to roast lightly.
Remove the skillet from heat and stir in the low-fat ricotta, folding it gently to coat the gnocchi evenly.
Plate the gnocchi and sprinkle the grated Parmesan cheese on top. Season with salt and pepper to taste before serving.