YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pillows boiled until light and airy, then pan-seared in a fragrant sage butter sauce for a delicate, nutty finish.
INGREDIENTS
1 cup low-fat ricotta cheese
1 large egg
3 tbsp all-purpose flour
3 tbsp grated parmesan cheese
0.25 tbsp unsalted butter
6 leaf fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Strain the low-fat ricotta cheese through a fine-mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture for a lighter texture.
In a large mixing bowl, whisk the egg and then stir in the strained ricotta, grated parmesan cheese, sea salt, black pepper, and ground nutmeg until the mixture is uniform.
Gently fold in the all-purpose flour one tablespoon at a time using a spatula until a soft, slightly tacky dough forms, being careful not to overwork the gluten.
Transfer the dough to a lightly floured surface and divide into four portions, rolling each piece into a long rope approximately 3/4-inch thick.
Cut the ropes into 1-inch gnocchi pieces and use the back of a fork to create small ridges on each piece to help the sauce adhere.
Bring a large pot of salted water to a gentle boil and cook the gnocchi in two batches, removing them with a slotted spoon about 60 seconds after they float to the surface.
While the gnocchi cook, melt the unsalted butter in a large skillet over medium heat and add the fresh sage leaves, cooking until the leaves are crisp and the butter is golden brown.
Add the cooked gnocchi directly to the skillet and toss gently to coat each piece in the sage butter before serving immediately.