YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi lightly sautéed in a fragrant sage and ghee sauce, creating a delicate meal with a velvety finish.
INGREDIENTS
0.75 cup part-skim ricotta cheese
2 large egg whites
0.25 cup grated parmesan cheese
3 tbsp cassava flour
1 tbsp nutritional yeast
1 tsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.13 tsp black pepper
1 cup fresh spinach
PREPARATION
Place the ricotta cheese in a fine-mesh sieve or cheesecloth and let it drain for 15 minutes to remove excess moisture.
In a medium bowl, combine the drained ricotta, egg whites, grated parmesan cheese, nutritional yeast, sea salt, and black pepper until smooth.
Gently fold in the cassava flour one tablespoon at a time until a soft, slightly tacky dough forms.
Turn the dough onto a surface lightly dusted with cassava flour, roll into long ropes about half an inch thick, and cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in; cook until they float to the surface, about 2 to 3 minutes.
While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until the leaves are crisp and the ghee is fragrant.
Use a slotted spoon to transfer the gnocchi directly from the water to the skillet, then add the fresh spinach and toss gently until the spinach is wilted and the gnocchi are lightly golden.