Ricotta Gnocchi with Sage Butter Sauce
462 cal
15m prep · 10m cook
2 servings
Macro Breakdown
462
Calories (cal)
19
Protein (g)
32
Carbs (g)
28
Fat (g)
Fibre: 2g
Protein 24% Carbs 41% Fat 35%
Ingredients
Item
Weight
Cals
Ricotta Cheese
250g
345
Plain Flour
80g
292
Egg
50g
70
Butter
30g
214
Fresh Sage Leaves
10g
3
Method
1
Mix ricotta, flour, and egg to form a soft dough; roll and cut into gnocchi. Boil for 2-3 minutes until they float. Pan-fry in melted butter with sage leaves until golden.