YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Brown Butter
Hand-rolled ricotta dumplings pan-seared until golden and tossed in a nutty, fragrant sage-infused ghee sauce.
INGREDIENTS
0.75 cup part-skim ricotta cheese
0.25 cup egg whites
0.25 cup white whole wheat flour
0.75 oz grated parmesan cheese
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp ghee
6 whole fresh sage leaves
1 clove garlic
PREPARATION
Place the ricotta in a fine-mesh sieve for 15 minutes to drain any excess moisture.
In a large bowl, combine the strained ricotta, egg whites, grated parmesan, nutritional yeast, sea salt, and black pepper.
Gently fold in the white 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 and cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in; cook until they float to the surface, about 2-3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat.
Add the fresh sage leaves and minced garlic to the ghee, cooking until the leaves are crisp and the butter smells nutty.
Use a slotted spoon to transfer the gnocchi directly into the skillet and sear for 1-2 minutes until the edges are golden.
Toss well to coat in the sage butter and serve immediately.