YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi tossed with fresh sage and grass-fed butter in a nutty, aromatic sauce that melts in your mouth.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
0.25 cup Grated parmesan cheese
0.25 cup All-purpose flour
0.5 tbsp Grass-fed butter
6 whole Fresh sage leaves
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the ricotta in a fine-mesh strainer or cheesecloth for 15 minutes to remove excess moisture for a lighter texture.
In a large bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, and black pepper until smooth.
Gently fold in the flour 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 one-inch pieces.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
In a large skillet over medium heat, melt the butter and add the sage leaves and minced garlic until the butter is slightly browned and aromatic.
Add the cooked gnocchi to the skillet and pan-sear for two minutes until the edges are golden and coated in the sage butter.