YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta gnocchi gently simmered until pillowy, then tossed in a fragrant sage-infused butter sauce for a silky finish.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.5 cup Egg whites
4 tbsp Parmesan cheese
4 tbsp All-purpose flour
0.5 tbsp Grass-fed butter
6 leaves Fresh sage
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
Place the ricotta in a fine-mesh sieve or cheesecloth for 15 minutes to remove excess moisture, ensuring a light texture.
In a medium bowl, whisk the egg whites until slightly frothy, then stir in the drained ricotta and grated parmesan cheese.
Add the sea salt, black pepper, and nutmeg, then gradually fold in the 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, then cut into 1-inch pieces.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface.
While the pasta cooks, melt the grass-fed butter in a skillet over medium heat and add the fresh sage leaves until they become crisp.
Use a slotted spoon to transfer the gnocchi directly into the skillet, tossing gently to coat in the aromatic sage butter.