YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Hand-rolled gnocchi pillows simmered until tender and tossed in a fragrant, nutty sage-infused ghee sauce.
INGREDIENTS
1 cup low-fat ricotta cheese
4 large egg whites
2 tbsp grated parmesan cheese
0.25 cup whole wheat flour
0 tbsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
In a medium bowl, combine the ricotta cheese, egg whites, parmesan, sea salt, black pepper, and nutmeg until smooth.
Gently fold in the whole wheat 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 one-inch pieces, then press lightly with a fork to create ridges.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface.
While the gnocchi boil, melt the ghee in a skillet over medium heat and add the sage leaves until they become crisp and the ghee smells nutty.
Transfer the cooked gnocchi directly into the skillet with the sage butter, tossing gently to coat before serving.