Roasted Sweet Potato Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Gnocchi with Sage Brown Butter

Pillowy soft sweet potato gnocchi tossed in a silky brown butter sauce with fresh sage leaves and a sprinkle of black pepper. These delicate dumplings combine the natural sweetness of roasted sweet potatoes with nutty brown butter for a comforting, nourishing meal.

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NUTRITION

805kcal
Protein
26.5g
Fat
35.9g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1 cup mashed roasted sweet potato

1/2 cup all-purpose flour, plus more for dusting

1/4 cup grated Parmesan cheese

1 large egg

2 tablespoons unsalted butter

8 fresh sage leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F. Pierce sweet potato several times with a fork and roast until very tender, about 45-60 minutes.

  • 2

    Let sweet potato cool slightly, then peel and mash until smooth. Measure out 1 cup and let cool completely.

  • 3

    In a large bowl, combine the mashed sweet potato, flour, Parmesan cheese, egg, and 1/4 teaspoon salt. Mix until a soft dough forms.

  • 4

    Turn dough onto a well-floured surface. Divide into 4 portions and roll each into a rope about 3/4 inch thick.

  • 5

    Cut each rope into 1-inch pieces. Optional: Roll each piece over the tines of a fork to create ridges.

  • 6

    Bring a large pot of salted water to a boil.

  • 7

    Meanwhile, in a large skillet, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5 minutes.

  • 8

    Add sage leaves to the brown butter and cook until crisp, about 30 seconds. Remove sage leaves and set aside.

  • 9

    Working in batches, cook gnocchi in boiling water until they float to the surface, about 2-3 minutes.

  • 10

    Using a slotted spoon, transfer cooked gnocchi directly to the skillet with brown butter.

  • 11

    Toss gnocchi in brown butter sauce to coat. Season with remaining salt and black pepper.

  • 12

    Serve hot, garnished with crispy sage leaves and additional Parmesan if desired.

Roasted Sweet Potato Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Gnocchi with Sage Brown Butter

Pillowy soft sweet potato gnocchi tossed in a silky brown butter sauce with fresh sage leaves and a sprinkle of black pepper. These delicate dumplings combine the natural sweetness of roasted sweet potatoes with nutty brown butter for a comforting, nourishing meal.

NUTRITION

805kcal
Protein
26.5g
Fat
35.9g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1 cup mashed roasted sweet potato

1/2 cup all-purpose flour, plus more for dusting

1/4 cup grated Parmesan cheese

1 large egg

2 tablespoons unsalted butter

8 fresh sage leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

PREPARATION

  • 1

    Preheat oven to 400°F. Pierce sweet potato several times with a fork and roast until very tender, about 45-60 minutes.

  • 2

    Let sweet potato cool slightly, then peel and mash until smooth. Measure out 1 cup and let cool completely.

  • 3

    In a large bowl, combine the mashed sweet potato, flour, Parmesan cheese, egg, and 1/4 teaspoon salt. Mix until a soft dough forms.

  • 4

    Turn dough onto a well-floured surface. Divide into 4 portions and roll each into a rope about 3/4 inch thick.

  • 5

    Cut each rope into 1-inch pieces. Optional: Roll each piece over the tines of a fork to create ridges.

  • 6

    Bring a large pot of salted water to a boil.

  • 7

    Meanwhile, in a large skillet, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5 minutes.

  • 8

    Add sage leaves to the brown butter and cook until crisp, about 30 seconds. Remove sage leaves and set aside.

  • 9

    Working in batches, cook gnocchi in boiling water until they float to the surface, about 2-3 minutes.

  • 10

    Using a slotted spoon, transfer cooked gnocchi directly to the skillet with brown butter.

  • 11

    Toss gnocchi in brown butter sauce to coat. Season with remaining salt and black pepper.

  • 12

    Serve hot, garnished with crispy sage leaves and additional Parmesan if desired.