YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Hand-rolled ricotta pillows boiled until tender and tossed in a fragrant, nutty sage-infused ghee sauce for a sophisticated and light dinner.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
0.25 cup Grated parmesan cheese
3 tbsp All-purpose flour
1 tsp Ghee
5 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 strainer over a bowl for 15 minutes to drain excess moisture.
In a medium mixing bowl, combine the strained ricotta, liquid egg whites, parmesan cheese, sea salt, black pepper, and nutmeg until well blended.
Gently fold in the flour one tablespoon at a time until a soft, slightly tacky dough forms that holds its shape.
Turn the dough onto a lightly floured surface and roll into long ropes approximately 1/2-inch thick.
Cut the ropes into 1-inch pieces and use the back of a fork to create light indentations on each gnocchi.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, about 2 to 3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the sage leaves, cooking until the ghee smells nutty and the leaves are crisp.
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet and toss gently to coat in the sage butter before serving.