Ricotta Gnocchi with Browned Butter & Sage
You can have gnocchi on the low FODMAP diet when you use our lactose free ricotta as a base. These gnocchi are elegant enough for company.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Pot
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Chef's knife
- Nonstick skillet
- Slotted spoon
- Plate
- Fork
- Stove
- Plastic wrap
- Pepper mill
- Grater
Ingredients
- 1 cup (240 ml) of The World’s First Low-FODMAP Ricotta,
- 1 large egg
- 3/4 cup (75 g) grated Parmigiano-Reggiano cheese, (divided)
- 1/4 cup to 2/3 cup (36 g to 108 g) gluten-free all-purpose flour,
- Pinch of kosher salt, (plus extra)
- 4 tablespoons unsalted butter, (cut into pieces)
- 1/4 teaspoon rubbed ground sage, (divided)
- Freshly ground black pepper
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