YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Pan-seared ricotta gnocchi and tender shrimp tossed in a nutty sage ghee sauce for a meal that feels incredibly velvety and indulgent.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
1.5 tbsp cassava flour
2 tbsp grated parmesan cheese
4 oz raw shrimp
0.25 tbsp grass-fed ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh baby spinach
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg, grated parmesan, sea salt, and black pepper until smooth.
Gently fold in the cassava flour until a soft dough forms; avoid over-mixing to keep the gnocchi light.
Roll the dough into small balls or logs and boil in a large pot of salted water until they float to the surface.
While the gnocchi boil, melt the grass-fed ghee in a large skillet over medium heat and add the raw shrimp.
Add the fresh sage leaves to the skillet, allowing them to crisp up and infuse the ghee with a nutty aroma.
Transfer the cooked gnocchi directly into the skillet with the shrimp and sage, searing until the edges are golden brown.
Toss in the fresh baby spinach at the very end, stirring just until it begins to wilt into the velvety sauce.