YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi boiled until tender and tossed in a fragrant sage-infused ghee for a silky, comforting finish.
INGREDIENTS
0.75 cup Ricotta cheese
1 large Egg
0.33 cup Parmesan cheese
0.13 cup All-purpose flour
0.5 tsp Sea salt
0.25 tsp Black pepper
0 tsp Ghee
6 whole Fresh sage leaves
1 clove Garlic
PREPARATION
In a medium mixing bowl, combine the ricotta cheese, egg, and grated parmesan cheese until the mixture is smooth and well-incorporated.
Gently fold in the all-purpose flour, sea salt, and black pepper until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, divide the dough and roll into long ropes about half an inch thick, then cut into 1-inch gnocchi pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking for 2-3 minutes until they float to the surface.
While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the minced garlic and fresh sage leaves.
Sauté the sage until it becomes crisp and the garlic is fragrant and golden.
Use a slotted spoon to transfer the cooked gnocchi directly from the water into the skillet, tossing gently to coat them in the sage butter before serving.