YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi and succulent shrimp are tossed in a fragrant, velvety sage butter sauce for a comforting and elegant meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.25 cup all-purpose flour
1 tbsp grated parmesan cheese
4 oz raw shrimp
0.25 tbsp unsalted butter
4 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
In a medium bowl, whisk the ricotta, egg, parmesan, salt, and pepper until well combined.
Gently stir in the flour until a soft, slightly tacky dough forms.
Roll the dough into 0.5-inch thick ropes on a floured surface and cut into 1-inch pillows.
Boil the gnocchi in salted water for 2-3 minutes or until they float, then remove with a slotted spoon.
In a large skillet, melt the butter over medium heat and add the minced garlic and sage leaves.
Add the shrimp to the skillet, cooking for 2 minutes per side until pink and succulent.
Add the boiled gnocchi to the skillet and toss gently to coat in the fragrant sage butter before serving.