Name: Ricotta gnocchi with sage butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 cup part-skim ricotta cheese; 2 large egg whites; 1 1/2 tbsp grated Parmesan cheese; 2 tbsp all-purpose flour; 3/4 tsp salt; 1 tsp salted butter; 1 1/2 tbsp fresh sage leaves; 1/2 tsp black pepper; 8 1/2 cups water

Nutrition

Per serving

513 calories

Protein: 40g; 32% of calories
Carbs: 28g; 22% of calories
Fat: 26g; 46% of calories

Ingredients

9 items

Instructions

Prep 30 min · Cook 15 min

Fill a large pot with the water and half the salt. Bring to a boil over high heat for 10 minutes.
In a mixing bowl, stir the ricotta, egg white, Parmesan, and the rest of the salt together. Add the flour and stir gently until a soft, slightly tacky 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. Cook for 3 to 4 minutes until they float to the surface.
While the gnocchi cook, melt the butter in a 12-inch skillet over medium heat. Add the sage leaves and cook for 2 minutes until the butter smells nutty and the sage is crisp.
Use a slotted spoon to transfer the gnocchi directly from the water into the skillet. Toss gently with the sage butter and black pepper to coat. Done when set and tender.

Nutrition

Ingredients

Instructions

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