YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pillows boiled until light and airy, then tossed in a fragrant, golden sage butter sauce that coats every bite.
INGREDIENTS
0.5 cup Low-fat ricotta cheese
1 large Egg
0.25 cup Grated parmesan cheese
0.13 cup Whole wheat flour
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tbsp Ghee
10 whole Fresh sage leaves
0.13 tsp Nutmeg
PREPARATION
Place the ricotta in a fine-mesh sieve over a bowl and let it drain for 15 minutes to remove excess moisture.
In a medium mixing bowl, whisk the egg then stir in the drained ricotta, parmesan cheese, sea salt, black pepper, and nutmeg until well combined.
Gently fold in the whole wheat flour with a spatula until a soft, slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, divide into four portions, and roll each into a long rope about half an inch thick.
Cut the ropes into 1-inch pieces and use the back of a fork to create traditional ridges if desired.
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 fresh sage leaves.
Cook the sage for 2 minutes until the leaves are crisp and the ghee begins to turn a golden amber color.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, tossing gently to coat them in the aromatic sage butter before serving.