YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pillowy ricotta gnocchi are lightly boiled then pan-seared in a fragrant sage and ghee sauce for a delicate, melt-in-your-mouth texture.
INGREDIENTS
1 cup part-skim ricotta cheese
3 large egg whites
3 tbsp grated parmesan cheese
2 tbsp whole wheat flour
0.5 tbsp ghee
10 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
In a medium bowl, whisk the part-skim ricotta, egg whites, grated parmesan, sea salt, black pepper, and nutmeg until smooth.
Gently fold in the whole wheat flour until a soft, slightly tacky dough forms, taking care not to overwork the mixture.
Bring a large pot of water to a gentle simmer over medium-high heat.
Using two small spoons, carefully drop walnut-sized portions of the dough into the simmering water.
Cook the gnocchi for 2 to 3 minutes until they float to the surface, then remove them with a slotted spoon and drain on a paper towel.
In a large non-stick skillet, melt the ghee over medium heat and add the fresh sage leaves until they become crisp and aromatic.
Add the boiled gnocchi to the skillet and sear for 1 to 2 minutes per side until a light golden crust develops.
Transfer the gnocchi and crispy sage to a plate and serve immediately while warm.