YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi lightly boiled and tossed in a fragrant sage-infused ghee sauce for a pillowy texture that melts in your mouth.
INGREDIENTS
0.75 cup part-skim ricotta cheese
1 large egg
0.13 cup grated parmesan cheese
0.13 cup whole wheat flour
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp ghee
6 whole fresh sage leaves
1 cup baby spinach
PREPARATION
Place the ricotta in a fine-mesh sieve over a bowl and let it drain for 10 minutes to ensure the dough isn't too wet.
In a medium mixing bowl, whisk the egg then stir in the drained ricotta, grated parmesan, sea salt, and black pepper until well combined.
Gently fold in the whole wheat flour using a spatula until a soft, slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, roll into long ropes about half an inch thick, and cut into 1-inch pillows.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, which takes about 2 to 3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until they are crisp and the ghee is aromatic.
Use a slotted spoon to transfer the floating gnocchi directly into the skillet, add the baby spinach, and toss gently until the spinach is wilted and the gnocchi are coated.