YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi and shrimp served in a fragrant sage-infused butter sauce for a dish that feels elegantly velvety on the palate.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.25 cup egg whites
2 tbsp grated parmesan cheese
0.25 cup all-purpose flour
0.25 tsp sea salt
0.13 tsp black pepper
0.13 tsp ground nutmeg
4 oz raw shrimp
0.5 tbsp unsalted butter
6 whole fresh sage leaves
1 tsp lemon juice
PREPARATION
In a medium bowl, combine the ricotta cheese, egg whites, parmesan, sea salt, black pepper, and nutmeg until smooth.
Gently fold in the all-purpose flour until a soft dough forms, being careful not to overwork the mixture.
On a lightly floured surface, roll the dough into long ropes and cut into 1-inch gnocchi pillows.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
In a large skillet over medium heat, melt the butter and add the fresh sage leaves, cooking until the butter begins to brown and smells nutty.
Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque.
Toss the cooked gnocchi into the sage butter sauce with the shrimp, drizzle with lemon juice, and serve immediately while warm.