YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi and succulent sautéed shrimp tossed in a fragrant, nutty sage butter sauce for a sophisticated and satisfying meal.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Egg whites
1 tbsp Grated parmesan cheese
3 tbsp Cassava flour
4 oz Raw shrimp
0.5 tbsp Ghee
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Fresh baby spinach
PREPARATION
In a medium bowl, combine the ricotta cheese, egg whites, parmesan cheese, sea salt, and black pepper until smooth.
Gradually fold in the cassava flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into thin ropes and cut into 1-inch gnocchi pieces.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove immediately with a slotted spoon.
In a large skillet over medium heat, melt the ghee and add the shrimp, cooking until pink and opaque.
Add the fresh sage leaves to the skillet and sauté for 1 minute until the leaves are crisp and the ghee smells fragrant.
Toss the cooked gnocchi and baby spinach into the skillet, stirring gently until the spinach is wilted and all ingredients are evenly coated.