YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy tender, homemade sweet potato gnocchi with a twist – a subtle blend of whole wheat and chickpea flours enriched with whey protein for an added nutritional boost. Finished with a velvety sage-infused brown butter, this dish offers a comforting and savory experience perfect for a wholesome dinner.
INGREDIENTS
1 whole egg
1 egg white
50g whole wheat flour
15g chickpea flour
100g roasted sweet potato
10g whey protein isolate
2 tbsp grated Parmesan cheese
1/2 tsp unsalted butter
4 fresh sage leaves
PREPARATION
Preheat your oven to 400°F. Cube the sweet potato, toss with a bit of olive oil, salt, and pepper, then roast on a baking sheet for about 25 minutes or until tender. Once cooled, mash the sweet potato until smooth.
In a bowl, combine the mashed sweet potato with 50g whole wheat flour, 15g chickpea flour, 10g whey protein isolate, 1 whole egg and 1 egg white. Mix until a soft, pliable dough forms. If the dough is too sticky, add a smidge more flour.
On a lightly floured surface, gently roll the dough into a log about 1/2-inch in diameter. Cut the log into 1-inch pieces to form your gnocchi. Optionally, press each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches. They are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a small pan over medium heat, melt 1/2 teaspoon butter and add the fresh sage leaves. Allow the butter to brown lightly, releasing a nutty aroma. Remove the sage leaves once crisp.
Toss the cooked gnocchi with the sage brown butter and gently mix in 2 tablespoons of grated Parmesan cheese. Serve warm.