YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta dumplings pan-seared until golden and tossed in a fragrant sage butter sauce for a velvety finish.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
2 large Egg whites
0.25 cup Whole wheat flour
1 oz Grated parmesan cheese
0.5 tbsp Grass-fed butter
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 sieve and let it drain for 10 minutes to ensure a light texture.
In a medium mixing bowl, whisk the egg whites until slightly frothy.
Stir in the drained ricotta, grated parmesan, sea salt, and black pepper until well combined.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface, roll 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.
Melt the grass-fed butter in a large skillet over medium heat and add the sage leaves until they become crisp.
Add the cooked gnocchi and baby spinach to the skillet, sautéing until the dumplings are golden and the spinach is wilted.