YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta dumplings boiled until light and airy, then tossed in a fragrant sage butter sauce with crispy prosciutto for a savory finish.
INGREDIENTS
0.75 cup part-skim ricotta cheese
2 large egg whites
0.25 cup grated parmesan cheese
1.5 tbsp whole wheat flour
1 oz prosciutto
0.5 tsp ghee
6 leaf fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp nutmeg
PREPARATION
Place the ricotta in a fine-mesh sieve or cheesecloth for 15 minutes to drain all excess moisture.
In a medium bowl, combine the strained ricotta, egg whites, parmesan cheese, sea salt, black pepper, and nutmeg until smooth.
Gently fold in the whole wheat flour until a soft dough forms, being careful not to overmix.
Bring a large pot of water to a gentle simmer over medium-high heat.
Using two small spoons, drop walnut-sized portions of the dough into the simmering water.
Cook the gnocchi for 2 to 3 minutes or until they float to the surface, then remove them with a slotted spoon.
In a small skillet, melt the ghee over medium heat and add the prosciutto and sage leaves.
Sauté until the prosciutto is crispy and the sage leaves are fragrant, about 2 minutes.
Toss the cooked gnocchi gently in the sage butter sauce and serve immediately.