YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta dumplings pan-seared until golden and tossed in a fragrant, nutty sage butter sauce for a comforting and velvety finish.
INGREDIENTS
0.75 cup low-fat ricotta cheese
2 large egg whites
3 tbsp grated parmesan cheese
0.17 cup all-purpose flour
0.25 tbsp grass-fed butter
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain for 15 minutes to remove excess moisture.
In a medium mixing bowl, whisk the drained ricotta with the egg whites, parmesan cheese, sea salt, black pepper, and nutmeg until well combined.
Gently fold in the flour using a spatula until a soft dough forms, being careful not to over-mix which can lead to tough gnocchi.
Transfer the dough to a lightly floured surface and divide into four equal parts, rolling each into a long rope about 1/2-inch thick.
Cut the ropes into 1-inch pieces and set aside on a parchment-lined baking sheet.
Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches until they float to the surface, about 2 to 3 minutes.
While the gnocchi are boiling, melt the butter in a large skillet over medium heat and add the sage leaves, cooking until the butter smells nutty and the leaves are crisp.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, tossing gently to coat them in the sage butter before serving.