YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy tender, homemade sweet potato gnocchi, delicately crafted with roasted sweet potato, a touch of all-purpose flour, and a small egg for binding. The gnocchi is lightly tossed in a fragrant sage-infused brown butter sauce and garnished with a sprinkle of savory parmesan and a creamy dollop of nonfat cottage cheese, offering a delightful blend of textures and flavors perfect for any meal.
INGREDIENTS
150g Roasted Sweet Potato
30g All-Purpose Flour
1 Small Egg
10g Unsalted Butter
5g Fresh Sage Leaves
0.5 oz Grated Parmesan Cheese
0.75 cup Nonfat Cottage Cheese
PREPARATION
Preheat your oven to 400°F. Roast a diced sweet potato with a drizzle of olive oil and a pinch of salt until tender, about 25-30 minutes. Allow it to cool slightly.
Mash the roasted sweet potato in a bowl until smooth. Stir in the all-purpose flour and the small egg until a uniform dough forms. If the dough is too sticky, add a little more flour.
Bring a large pot of salted water to a boil. Roll portions of the dough into long ropes on a lightly floured surface and cut into small dumplings to form the gnocchi.
Cook the gnocchi in the boiling water; they are done when they float to the surface, which should take about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and let the butter cook until it turns a nutty brown and the sage becomes crispy, about 3-4 minutes.
Toss the cooked gnocchi gently in the sage brown butter to coat evenly.
Plate the gnocchi and lightly sprinkle with grated parmesan cheese. Top with a generous dollop of nonfat cottage cheese for an extra boost of creaminess and protein.
Serve immediately and enjoy the delightful blend of tender gnocchi, aromatic brown butter, and the fresh, savory tang of cottage cheese.