YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi lightly sautéed in a fragrant sage and ghee sauce until the pillows develop a delicate golden crust.
INGREDIENTS
1 cup Low-fat ricotta cheese
2 large Egg whites
0.13 cup Grated parmesan cheese
0.13 cup Whole wheat flour
0.13 tbsp Ghee
6 whole Fresh sage leaves
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the ricotta in a fine-mesh sieve over a bowl for 15 minutes to remove excess moisture.
In a medium mixing bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, and black pepper.
Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes about half an inch thick and cut into one-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface.
While the pasta boils, melt the ghee in a large skillet over medium heat and add the minced garlic and sage leaves.
Use a slotted spoon to transfer the floating gnocchi directly into the skillet, tossing gently until they are lightly browned and fragrant.