YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Enjoy a hearty twist on classic sweet potato gnocchi, where tender homemade dumplings are bathed in a luscious sage-infused brown butter sauce and topped with succulent grilled chicken and a sprinkle of sharp Parmesan. This dish delivers a delightful balance of sweet, savory, and herbaceous notes in every bite.
INGREDIENTS
100g Sweet Potato
30g Whole Wheat Flour
1 large Egg
2.5 oz Grilled Chicken Breast (about 70g)
1 tsp Unsalted Butter
5 Fresh Sage Leaves
3 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F. Roast the sweet potato (washed and optionally pierced with a fork) until tender, about 30-40 minutes. Let it cool slightly, then peel and mash until smooth.
In a bowl, combine the mashed sweet potato with whole wheat flour and the egg. Mix gently until a soft, pliable dough forms, adding a pinch of salt if desired.
On a lightly floured surface, roll the dough into a long rope about 1/2 inch in diameter and cut into small 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil and cook the gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Drain and set aside.
Meanwhile, season and grill the chicken breast until fully cooked. Once cooled slightly, slice or cube into bite-sized pieces.
In a small pan, melt the butter over medium heat. Add the fresh sage leaves and continue to cook, swirling the pan, until the butter turns a nutty brown color and the sage becomes crisp. Remove from heat.
Toss the cooked gnocchi with the sage brown butter, then gently fold in the grilled chicken pieces.
Plate the dish and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately and enjoy the comforting flavors.