Name: Creamy Ricotta Gnocchi with Sage Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 1 large egg; 2 tbsp grated parmesan cheese; 1.5 tbsp whole wheat flour; 3 oz raw shrimp; 0.5 tsp ghee; 6 whole fresh sage leaves; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Sage Butter

Soft ricotta gnocchi pillows pan-seared with succulent shrimp in a fragrant sage-infused ghee sauce for a silky finish.

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NUTRITION

Protein

40.8g

Fat

16.5g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

2 tbsp grated parmesan cheese

1.5 tbsp whole wheat flour

3 oz raw shrimp

0.5 tsp ghee

6 whole fresh sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
In a medium bowl, combine the ricotta, egg, parmesan, sea salt, and black pepper until smooth.
2
Gently fold in the whole wheat flour until a soft dough forms; do not overmix.
3
Bring a pot of salted water to a gentle simmer. Use two small spoons to drop tablespoon-sized portions of dough into the water.
4
Boil the gnocchi for 2-3 minutes until they float, then remove with a slotted spoon and drain.
5
In a large skillet over medium heat, melt the ghee and add the sage leaves and minced garlic until the sage is crisp and fragrant.
6
Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
7
Toss the cooked gnocchi into the skillet, coating them in the sage butter and lemon juice before serving.