YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pillows pan-seared with succulent shrimp in a fragrant, golden sage butter sauce.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
2 tbsp grated parmesan cheese
0.25 cup whole wheat flour
4 oz raw shrimp
0.5 tbsp grass-fed butter
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Drain the ricotta cheese through a fine-mesh sieve for 15 minutes to remove excess moisture.
In a medium bowl, combine the drained ricotta, egg white, parmesan, sea salt, and black pepper until smooth.
Gently 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 the dough into long ropes and cut into 1-inch gnocchi pieces.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.
While the gnocchi cook, melt the butter in a large skillet over medium heat and add the sage leaves and minced garlic.
Add the shrimp to the skillet and sauté until pink and opaque, approximately 2 minutes per side.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, tossing gently to coat in the sage butter before serving.