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 light yet satisfying meal.
INGREDIENTS
0.75 cup low-fat ricotta cheese
1 large egg
0.25 cup grated parmesan cheese
0.13 cup all-purpose flour
0.25 tsp sea salt
0.13 tsp black pepper
0.13 tsp ground nutmeg
0.25 tbsp grass-fed butter
6 whole fresh sage leaves
1 tsp lemon juice
PREPARATION
Place the ricotta in a fine-mesh sieve or cheesecloth for 15 minutes to drain excess moisture.
In a large bowl, whisk the egg then stir in the drained ricotta, parmesan, salt, pepper, and nutmeg until well combined.
Gently fold in the flour until a soft, slightly sticky dough forms; avoid over-mixing to keep the gnocchi light.
On a lightly floured surface, roll the dough into long ropes about 1/2-inch thick and cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes).
While the gnocchi boil, melt the butter in a large skillet over medium heat until it begins to foam and turn slightly brown.
Add the sage leaves to the butter and fry for 1 minute until crisp, then use a slotted spoon to transfer the cooked gnocchi directly into the skillet.
Toss the gnocchi gently in the sage butter for 1-2 minutes until lightly golden, then finish with a squeeze of lemon juice.