YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Light ricotta dumplings pan-seared with aromatic sage and crisp prosciutto, served over a bed of wilted spinach for a velvety and savory finish.
INGREDIENTS
0.5 cup Low-fat ricotta cheese
1 large Egg
0.25 cup Grated parmesan cheese
0.13 cup All-purpose flour
1 oz Nitrate-free prosciutto
0.5 tsp Ghee
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Fresh baby spinach
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, and grated parmesan until smooth.
Gently fold in the flour, sea salt, and black pepper until a soft 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 boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
In a large skillet over medium heat, melt the ghee and add the prosciutto and sage leaves, cooking until the prosciutto is crisp.
Add the cooked gnocchi and baby spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi are lightly golden.