YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Soft gnocchi pillows made with creamy ricotta and parmesan are lightly sautéed in a fragrant, golden sage butter sauce.
INGREDIENTS
0.6 cup Part-skim ricotta cheese
0.33 cup Grated parmesan cheese
2 large Egg whites
0.13 cup All-purpose flour
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tbsp Ghee
6 leaf Fresh sage
1 clove Garlic
PREPARATION
In a medium mixing bowl, combine the part-skim ricotta cheese, grated parmesan, egg whites, sea salt, and black pepper until well blended.
Gradually fold in the all-purpose flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch gnocchi pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, about 2-3 minutes.
While the gnocchi boils, melt the ghee in a large skillet over medium heat.
Add the fresh sage leaves and minced garlic to the skillet, cooking for 1 minute until the sage is crisp and the garlic is fragrant.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sage butter.
Toss gently for 1-2 minutes until the gnocchi are shimmering and lightly golden before serving.