YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Delicate ricotta dumplings are boiled until they float and then pan-seared in a nutty, aromatic sage butter sauce for a velvety finish.
INGREDIENTS
1 cup Fat-free ricotta cheese
1 large Egg
0.25 cup All-purpose flour
2 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Grass-fed butter
8 leaf Fresh sage
1 tsp Lemon zest
PREPARATION
In a medium bowl, combine the fat-free ricotta cheese, egg, grated parmesan cheese, sea salt, and black pepper until smooth.
Gradually fold in the all-purpose flour until a soft, slightly sticky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface and roll into long ropes about 1/2-inch thick, then cut into 1-inch pieces.
Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
While the gnocchi boil, melt the grass-fed butter in a large skillet over medium heat and add the fresh sage leaves.
Cook the sage until the butter is slightly browned and the leaves are crisp, then use a slotted spoon to transfer the gnocchi directly into the skillet.
Toss the gnocchi gently in the sage butter for 1 minute, garnish with lemon zest, and serve immediately.