YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Brown Butter
Hand-rolled ricotta gnocchi boiled until tender and tossed in a nutty sage-infused ghee sauce for a savory finish.
INGREDIENTS
0.75 cup fat-free ricotta cheese
2 large egg whites
0.13 cup grated parmesan cheese
0.33 cup whole wheat flour
0.25 tbsp ghee
6 whole sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp nutmeg
PREPARATION
Place the fat-free ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture.
In a large bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, black pepper, and nutmeg until smooth.
Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll small portions of dough into long ropes about 1/2-inch thick and cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface.
In a large skillet over medium heat, melt the ghee and add the sage leaves, cooking until the ghee is golden and the sage is crisp.
Transfer the cooked gnocchi directly into the skillet with a slotted spoon and toss gently to coat in the fragrant sauce.