YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta gnocchi pan-seared until golden and tossed in a fragrant sage butter sauce for a velvety finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.25 cup liquid egg whites
3 tbsp grated parmesan cheese
1.5 tbsp all-purpose flour
0.5 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
0.25 tbsp grass-fed butter
6 leaves fresh sage
1 tsp lemon juice
PREPARATION
Place the ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture.
In a large bowl, combine the strained ricotta, egg whites, 5 tablespoons of parmesan, salt, pepper, and nutmeg.
Gently fold in the flour until a soft, slightly tacky dough forms, being careful not to overmix.
Bring a large pot of salted water to a gentle simmer.
Use two small spoons to form the dough into 1-inch oblong dumplings and drop them into the water.
Cook the gnocchi until they float to the surface, then simmer for an additional 60 seconds before removing with a slotted spoon.
Melt the butter in a large skillet over medium heat and add the sage leaves, cooking until they are crisp and the butter is slightly browned.
Add the cooked gnocchi to the skillet and toss gently to coat, then finish with the remaining parmesan and lemon juice.