YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter
Enjoy this vibrant twist on classic gnocchi where velvety sweet potato melds with chickpea flour and egg white to create a light, tender dough that's pan-crisped to golden perfection. The dish is elegantly tossed in a nutty sage-infused brown butter sauce, with crispy tofu cubes adding an extra punch of protein and texture.
INGREDIENTS
1 medium Sweet Potato (150g)
3 Egg Whites (approx. 99g)
1/4 cup Chickpea Flour (30g)
150g Firm Tofu
0.7 tbsp Unsalted Butter (10g)
5 Fresh Sage Leaves
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Bake or steam the sweet potato until tender. Allow it to cool slightly, then scoop out the flesh and mash until smooth.
In a bowl, combine the mashed sweet potato, egg whites, and chickpea flour. Season with a pinch of salt and mix until a dough forms.
Lightly flour a surface and gently roll the dough into a log. Cut the log into bite-sized pieces to form the gnocchi. Optional: Press lightly with a fork to create ridges for extra crispiness.
Pat the firm tofu dry and cut it into small cubes. In a separate non-stick skillet over medium-high heat, add a light spray of olive oil if needed and sauté the tofu until all sides are crispy. Remove and set aside.
In the same skillet, melt the unsalted butter over medium heat. Continue cooking until the butter begins to brown and develops a nutty aroma. Add the fresh sage leaves and let them crisp up in the butter.
Add the gnocchi to the browned butter skillet and sauté them until they are golden and slightly crispy on the edges. Season with salt and pepper.
Gently fold in the crispy tofu cubes, ensuring they are well-coated with the sage brown butter.
Plate the dish immediately and serve warm, enjoying the delightful contrast of textures and the aromatic sage-infused sauce.