Name: Ricotta gnocchi with sage butter
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2/3 cup part-skim ricotta cheese, strained; 2 large egg whites; 2 tbsp grated Parmesan cheese; 1/2 cup all-purpose flour; 1 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp salted butter; 1 clove garlic, thinly sliced; 3 g fresh sage leaves, torn; 1 tsp lemon juice; 8 cups water

Instructions

Prep 25 min · Cook 0 min

Fill a large pot with the water and about two-thirds of the salt. Bring to a gentle boil over high heat.
In a medium bowl, stir together the ricotta, egg white, half the Parmesan, the remaining salt, and black pepper until smooth. Gently fold in the flour until a soft, slightly sticky dough forms.
Dust a work surface with flour. Drop a teaspoon-sized ball of dough into the water. If it falls apart, fold another spoonful of flour into the dough. Divide dough into pieces and roll into 1/2-inch-thick ropes. Cut into 1-inch pieces.
In an 8-inch skillet, melt the butter over medium heat until foaming. Add the garlic and sage. Cook until the butter just begins to turn golden and smells nutty, about 45 seconds. Remove from heat.
Drop the gnocchi into the simmering water. Cook until they float to the surface, about 2 minutes. Use a slotted spoon to transfer the gnocchi directly into the skillet. Done when 160°F in the thickest part.
Add the lemon juice and 2 tablespoons of the gnocchi cooking water to the skillet. Toss gently over low heat for 1 minute to coat. Transfer to a bowl and sprinkle with the remaining Parmesan.

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Instructions

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