YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled 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 part-skim ricotta cheese
2 large egg whites
3 tbsp grated parmesan cheese
0.25 cup whole wheat flour
1 scoop unflavored collagen peptides
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
1 tsp ghee
6 whole fresh sage leaves
PREPARATION
In a medium bowl, whisk together the part-skim ricotta, egg whites, grated parmesan, and collagen peptides until the mixture is smooth.
Gently fold in the whole wheat flour, sea salt, black pepper, and nutmeg until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface, roll into thin ropes, and cut into one-inch pieces using a knife or bench scraper.
Bring a large pot of salted water to a gentle boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
Melt the ghee in a large skillet over medium heat, add the sage leaves until they become crisp, then toss in the gnocchi to sear until golden brown.