Name: Ricotta gnocchi with sage butter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup part-skim ricotta cheese, drained of liquid; 2 large egg whites; 1 1/2 tbsp grated Parmesan cheese; 3/4 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp salted butter; 3 g fresh sage leaves, torn; 7 1/4 cups water

Nutrition

Per serving

658 calories

Protein: 35g; 22% of calories
Carbs: 86g; 54% of calories
Fat: 18g; 25% of calories

Ingredients

9 items

Instructions

Prep 25 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat for 10 minutes.
In a mixing bowl, combine the ricotta, egg whites, Parmesan, the remaining salt, and the pepper. Gradually stir in the flour until a soft dough forms. Do not overmix.
On a lightly floured surface, roll the dough into long ropes about half an inch thick. Cut into 1-inch pieces.
Drop the gnocchi into the boiling water. Simmer for 3 minutes until they float to the surface. Use a slotted spoon to remove them and drain well.
In a 12-inch nonstick skillet over medium heat, melt the butter. Add the sage leaves and cook for 2 minutes until the butter is golden brown and the sage is crisp.
Add the drained gnocchi to the skillet. Cook for 2 minutes, flip, and cook for 2 minutes more until the edges are lightly golden and set. Serve immediately. Done when lightly golden and set, 160°F.

Nutrition

Ingredients

Instructions

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