Herb-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.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Experience a unique twist on traditional gnocchi with a vibrant sweet potato base, delicately enhanced by fresh sage-infused brown butter, tangy Greek yogurt, and a sprinkling of sharp Parmesan. This dish delivers a comforting yet elevated flavor profile perfect for a nourishing meal any time of day.

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NUTRITION

571kcal
Protein
35.1g
Fat
18.5g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

40g Whole Wheat Flour

1 large Egg

0.5 tbsp Unsalted Butter (7g)

5 Fresh Sage Leaves

0.5 cup Nonfat Greek Yogurt (120g)

0.33 cup Shredded Parmesan Cheese (27g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork and roast for about 45 minutes until tender. Once cool, peel and mash the flesh until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato with whole wheat flour and the egg. Mix until a dough forms. If the dough is sticky, incorporate a bit more flour until it is workable.

  • 3

    Divide the dough into sections and roll each into long ropes on a lightly floured surface. Cut the ropes into bite-sized gnocchi pieces.

  • 4

    Bring a pot of salted water to a boil and gently drop in the gnocchi. Cook until they float to the top, indicating they are done, then drain.

  • 5

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter begins to brown and the sage becomes crispy, being careful not to burn the butter.

  • 6

    Plate the cooked gnocchi and drizzle the sage brown butter over them. Top with dollops of nonfat Greek yogurt and a sprinkle of shredded Parmesan cheese.

  • 7

    Serve immediately and enjoy your flavorful, protein-enhanced sweet potato gnocchi dish.

Herb-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.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Experience a unique twist on traditional gnocchi with a vibrant sweet potato base, delicately enhanced by fresh sage-infused brown butter, tangy Greek yogurt, and a sprinkling of sharp Parmesan. This dish delivers a comforting yet elevated flavor profile perfect for a nourishing meal any time of day.

NUTRITION

571kcal
Protein
35.1g
Fat
18.5g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

40g Whole Wheat Flour

1 large Egg

0.5 tbsp Unsalted Butter (7g)

5 Fresh Sage Leaves

0.5 cup Nonfat Greek Yogurt (120g)

0.33 cup Shredded Parmesan Cheese (27g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork and roast for about 45 minutes until tender. Once cool, peel and mash the flesh until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato with whole wheat flour and the egg. Mix until a dough forms. If the dough is sticky, incorporate a bit more flour until it is workable.

  • 3

    Divide the dough into sections and roll each into long ropes on a lightly floured surface. Cut the ropes into bite-sized gnocchi pieces.

  • 4

    Bring a pot of salted water to a boil and gently drop in the gnocchi. Cook until they float to the top, indicating they are done, then drain.

  • 5

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter begins to brown and the sage becomes crispy, being careful not to burn the butter.

  • 6

    Plate the cooked gnocchi and drizzle the sage brown butter over them. Top with dollops of nonfat Greek yogurt and a sprinkle of shredded Parmesan cheese.

  • 7

    Serve immediately and enjoy your flavorful, protein-enhanced sweet potato gnocchi dish.