YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Seared Tofu
Delight in a comforting bowl of sweet potato gnocchi softly roasted to perfection, kissed with a fragrant sage-infused brown butter sauce and topped with crispy seared tofu and a dusting of sharp Parmesan cheese. This dish is a balance of hearty textures and bright herbal notes, ideal for a nourishing meal.
INGREDIENTS
1 serving (130g) Sweet Potato Gnocchi
175g Extra-Firm Tofu
1 tablespoon Unsalted Butter
1 tablespoon Fresh Sage, chopped
1/4 cup Grated Parmesan Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F. Spread the sweet potato gnocchi on a baking sheet and roast for about 10 minutes until lightly crisp on the edges.
While the gnocchi roasts, press the tofu to remove excess moisture. Cut the tofu into cubes.
Heat a non-stick skillet over medium-high heat and add the olive oil. Sauté the tofu cubes for 5-7 minutes until golden and slightly crisp. Remove and set aside.
In the same skillet, add the butter and allow it to melt. Continue cooking over medium heat until the butter turns a deep golden brown and develops a nutty aroma. Stir in the chopped fresh sage and cook for an additional 30 seconds.
Combine the roasted gnocchi and seared tofu in a bowl. Drizzle evenly with the sage brown butter sauce and toss gently to coat.
Top the dish with grated Parmesan cheese and serve warm.