YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Soft ricotta gnocchi are pan-seared until golden and tossed in a fragrant sage-infused ghee sauce for a comforting, protein-packed meal.
INGREDIENTS
0.66 cup part-skim ricotta cheese
2 large egg whites
2 tbsp grated parmesan cheese
0.25 cup all-purpose flour
0.25 tsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Place the ricotta in a fine-mesh strainer or cheesecloth for 15 minutes to remove excess moisture.
In a large bowl, whisk the egg whites until slightly frothy, then stir in the drained ricotta and parmesan cheese.
Add the sea salt, black pepper, and nutmeg, mixing until well combined.
Gently fold in the all-purpose flour until a soft, slightly tacky dough forms; do not overmix.
Turn the dough onto a lightly floured surface and roll into long ropes about 1/2-inch thick.
Cut the ropes into 1-inch pieces and use a fork to create traditional ridges on each gnocchi.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the sage leaves until they become crisp and fragrant.
Use a slotted spoon to transfer the gnocchi directly into the skillet, tossing gently to coat in the sage-infused ghee.
Sauté for an additional 1-2 minutes until the gnocchi develop a light golden crust.