YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pillows pan-seared in a fragrant sage butter sauce, offering a delicate and velvety texture in every bite.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.25 cup grated parmesan cheese
1 large egg
0.25 cup egg whites
0.25 cup all-purpose flour
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tbsp grass-fed butter
6 whole fresh sage leaves
PREPARATION
In a medium bowl, whisk the ricotta, parmesan, egg, egg whites, and seasonings until the mixture is completely smooth and uniform.
Sift in the flour and gently fold with a spatula just until a soft dough forms, being careful not to overwork the gluten.
Transfer the dough to a clean, floured surface and roll into long ropes roughly half an inch thick.
Use a knife to cut the ropes into one-inch pillows, then lightly roll them over a fork for those classic sauce-catching ridges.
Drop the gnocchi into a large pot of boiling salted water and cook until they float, then wait an extra 30 seconds before removing.
Meanwhile, melt the grass-fed butter in a wide skillet over medium heat until it begins to foam and smells nutty.
Fry the fresh sage leaves in the butter for about 1 minute until they are crisp and the butter is golden.
Transfer the gnocchi directly from the water into the skillet, tossing gently to coat every pillow in the aromatic sage butter.
Plate immediately, finishing with an extra sprinkle of parmesan if desired for a truly decadent experience.