YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Sage Butter Sauce
Tender ricotta dumplings pan-seared to a golden crisp and tossed in a fragrant, velvety sage-infused ghee sauce.
INGREDIENTS
0.8 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
0.3 cup Grated parmesan cheese
1.5 tbsp All-purpose flour
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
0.25 tsp Ghee
6 whole Fresh sage leaves
PREPARATION
Drain the ricotta cheese in a fine-mesh sieve for 15 minutes to ensure the gnocchi stay light and airy.
In a large mixing bowl, whisk together the drained ricotta, liquid egg whites, and grated parmesan until smooth.
Stir in the sea salt, black pepper, and ground nutmeg to season the base.
Gradually fold in the all-purpose flour one tablespoon at a time until a soft, slightly tacky dough forms.
Dust a clean surface with a pinch of flour, roll the dough into thin ropes, and cut into 1-inch pillows.
Boil the gnocchi in a large pot of salted water until they float, then cook for an additional 60 seconds.
Melt the ghee in a skillet over medium heat, add the sage leaves until crisp, then toss in the drained gnocchi to brown slightly before serving.