YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled ricotta gnocchi and lean turkey crumbles pan-seared in a fragrant sage-infused ghee for a silky and comforting finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large egg whites
2 tbsp grated parmesan cheese
0.25 cup whole wheat flour
3 oz 93% lean ground turkey
0.5 tbsp ghee
6 leaves fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, combine the part-skim ricotta, egg whites, grated parmesan, sea salt, and garlic powder until the mixture is smooth.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to over-mix.
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 cook the gnocchi until they float to the surface, then drain immediately.
In a large skillet over medium heat, brown the ground turkey with black pepper until fully cooked, then remove the turkey and set it aside.
In the same skillet, melt the ghee and add the fresh sage leaves, cooking for 1-2 minutes until the leaves are crisp and the ghee is fragrant.
Add the cooked gnocchi and turkey back into the skillet, tossing gently to coat in the sage butter until the gnocchi are lightly golden.