YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter & Chicken
Enjoy tender, homemade sweet potato gnocchi with a crispy sear, elevated by a nutty, aromatic sage-infused brown butter sauce and complemented by perfectly grilled chicken breast. This dish brings together sweet, savory, and herbal notes in every bite, offering a satisfying meal that is both comforting and nutritionally balanced.
INGREDIENTS
1 medium Sweet Potato (130g)
1 large Egg
40g Whole Wheat Flour
3 ounces Chicken Breast (85g)
1 tbsp Unsalted Butter
2 tbsp Fresh Sage Leaves
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Pierce the sweet potato with a fork and roast it until tender, about 40-45 minutes. Alternatively, microwave until soft.
Once cool, scoop out the flesh and mash it thoroughly in a large bowl.
Stir in the egg and season with a pinch of salt and pepper. Gradually mix in the whole wheat flour (40g) until a soft, pliable dough forms.
On a lightly floured surface, roll the dough into a long rope roughly 1/2 inch in diameter. Cut into bite-size gnocchi pieces.
Heat a nonstick skillet over medium heat with a drizzle of olive oil. Add the gnocchi and sauté until they develop a crispy golden exterior, about 3-4 minutes per side.
Meanwhile, season the chicken breast lightly with salt and pepper. Grill or sear it in a separate pan until cooked through, about 4-5 minutes per side, then slice into strips.
In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue cooking until the butter turns a rich, nutty brown and the sage becomes crispy, about 3 minutes. Be careful not to burn the butter.
To plate, arrange the crispy gnocchi with slices of grilled chicken and drizzle generously with the sage brown butter sauce. Serve immediately.