YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Pan-seared ricotta gnocchi tossed in a fragrant, nutty sage butter sauce with crispy prosciutto.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
3 tbsp Grated parmesan cheese
1 oz Prosciutto
0.13 cup All-purpose flour
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
0.25 tbsp Grass-fed butter
6 whole Fresh sage leaves
PREPARATION
1. Place the ricotta in a fine-mesh sieve over a bowl and let it drain for at least 30 minutes to ensure the gnocchi remain light and airy.
2. In a medium bowl, combine the strained ricotta, liquid egg whites, 2 tablespoons of parmesan cheese, sea salt, black pepper, and nutmeg until smooth.
3. Gently fold in the flour until a soft dough forms, being careful not to overwork it which can lead to a gummy texture.
4. On a lightly floured surface, roll the dough into long ropes about 1/2-inch thick and cut into 1-inch pieces.
5. Bring a large pot of salted water to a gentle boil and drop the gnocchi in; cook until they float to the surface, then remove with a slotted spoon.
6. In a large skillet over medium heat, melt the grass-fed butter and add the chopped prosciutto and sage leaves, cooking until the sage is crisp and the butter is slightly browned.
7. Add the cooked gnocchi to the skillet and toss gently to coat, then serve immediately topped with the remaining tablespoon of parmesan cheese.