YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Soft ricotta gnocchi pillows boiled until tender and tossed in a fragrant, nutty sage butter sauce for a light yet satisfying meal.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.5 cup Egg whites
4 tbsp Grated parmesan cheese
3 tbsp Whole wheat flour
1 tsp Ghee
6 leaves Fresh sage
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 medium bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, black pepper, and nutmeg until smooth.
Gently fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms.
Bring a large pot of salted water to a gentle simmer.
Using two small spoons, form the dough into small oval dumplings and carefully drop them into the simmering water.
Cook the gnocchi for 2-3 minutes or until they float to the surface, then remove with a slotted spoon.
In a small skillet, melt the ghee over medium heat and add the sage leaves, cooking until the leaves are crisp and the ghee smells nutty.
Toss the cooked gnocchi gently in the sage butter sauce and serve immediately with an extra sprinkle of black pepper.