YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi tossed in a fragrant, nutty sage butter sauce until golden and pillowy.
INGREDIENTS
0.75 cup part-skim ricotta cheese
2 large egg whites
4 tbsp grated parmesan cheese
4 tbsp cassava flour
1 tsp ghee
6 whole fresh sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
In a medium bowl, combine the ricotta cheese, egg whites, parmesan, sea salt, black pepper, and nutmeg until smooth.
Gradually fold in the cassava flour until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and roll into long ropes about 1/2 inch thick.
Cut the ropes into 1-inch pieces and gently press with a fork to create ridges.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.
While the gnocchi cook, heat the ghee in a large skillet over medium heat and add the sage leaves until they become crisp and the ghee smells nutty.
Use a slotted spoon to transfer the gnocchi directly from the water to the skillet.
Toss the gnocchi in the sage butter for 1-2 minutes until they develop a light golden crust.