Name: Mushroom Gnocchi with Sage Butter Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cauliflower gnocchi; 0.75 cups Low-fat cottage cheese; 2 cups Cremini mushrooms; 0.25 tbsp Ghee; 10 leaves Fresh sage; 2 cloves Garlic; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mushroom Gnocchi with Sage Butter Sauce

Pan-seared cauliflower gnocchi tossed in a creamy, protein-rich sage and cottage cheese sauce with earthy sautéed mushrooms for a velvety finish.

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NUTRITION

Protein

37.3g

Fat

10.0g

Carbs

61.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cauliflower gnocchi

0.75 cups Low-fat cottage cheese

2 cups Cremini mushrooms

0.25 tbsp Ghee

10 leaves Fresh sage

2 cloves Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Place the low-fat cottage cheese into a high-speed blender and process until completely smooth and creamy to create the protein base.
2
Heat a large non-stick skillet over medium-high heat and add the cauliflower gnocchi directly from the package, searing until golden brown and crispy on all sides.
3
Remove the gnocchi from the pan and set aside; add the ghee to the same skillet.
4
Sauté the sliced cremini mushrooms in the ghee until they release their moisture and develop a deep golden brown color.
5
Stir in the minced garlic and fresh sage leaves, cooking for 1 minute until the sage is fragrant and slightly crisp.
6
Lower the heat to medium-low and pour in the blended cottage cheese and grated parmesan, stirring constantly to create a silky, unified sauce.
7
Return the gnocchi to the skillet, tossing gently to coat every piece in the sauce, and season with sea salt and black pepper before serving.