YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi gently boiled and pan-seared in a fragrant sage-infused ghee sauce for a pillowy texture and nutty finish.
INGREDIENTS
1 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
3 tbsp Grated parmesan cheese
1.5 tbsp Whole wheat flour
0.25 tbsp Ghee
6 whole Fresh sage leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain for 15 minutes to remove excess moisture.
In a medium mixing bowl, combine the drained ricotta, egg whites, grated parmesan, sea salt, black pepper, and nutmeg.
Slowly fold in the whole wheat flour one tablespoon at a time until a soft, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and roll into long ropes about half an inch thick.
Cut the ropes into 1-inch pieces and use the back of a fork to gently press ridges into each gnocchi.
Bring a large pot of water to a boil and cook the gnocchi in batches until they float to the surface, about 2 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the sage leaves until they are crisp and the ghee smells nutty.
Use a slotted spoon to transfer the gnocchi directly into the skillet, tossing gently for 1 minute to coat and lightly brown.