YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Ricotta gnocchi and shrimp pan-seared in a fragrant, nutty sage butter sauce for a light yet satisfying meal.
INGREDIENTS
0.33 cup part-skim ricotta cheese
1 large egg
0.25 cup all-purpose flour
2 tbsp grated parmesan cheese
4 oz raw shrimp
0.5 tbsp unsalted butter
10 whole fresh sage
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk the ricotta and egg together until smooth.
Stir in the parmesan, sea salt, and black pepper.
Gently fold in the flour until a soft, slightly tacky dough forms.
Turn dough onto a floured surface, roll into thin ropes, and cut into 1-inch pieces.
Bring a pot of salted water to a boil and cook gnocchi until they float to the surface.
In a large skillet, melt the butter over medium heat until it begins to brown and smells nutty.
Add the sage leaves and shrimp to the skillet, cooking until the shrimp are pink and sage is crisp.
Transfer the cooked gnocchi directly into the skillet and toss to coat in the brown butter sauce before serving.