YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Soft ricotta gnocchi pan-seared until golden and tossed in a fragrant sage-infused ghee sauce for a savory and velvety finish.
INGREDIENTS
0.75 cup low-fat ricotta cheese
2 large egg whites
0.25 cup whole wheat flour
1 tbsp vital wheat gluten
1 tbsp grated parmesan cheese
0.5 tbsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture.
In a medium bowl, combine the drained ricotta, egg whites, parmesan cheese, salt, pepper, and garlic powder.
Gently fold in the whole wheat flour and vital wheat gluten until a soft dough forms.
Bring a large pot of salted water to a gentle simmer.
Roll the dough into small 1-inch balls and drop them into the water.
Once the gnocchi float to the surface, cook for 1 additional minute, then remove with a slotted spoon.
Heat the ghee in a non-stick skillet over medium heat and add the sage leaves until they become crisp.
Add the boiled gnocchi to the skillet and sear for 2 minutes until the edges are lightly browned and fragrant.