YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Seared Chicken
Enjoy a vibrant twist on traditional gnocchi by combining herb-roasted sweet potato-based dumplings, delicately draped in a nutty sage-infused brown butter sauce, crowned with tender slices of seared chicken breast. This dish offers a balance of smooth textures, aromatic herbs, and a satisfying savory finish.
INGREDIENTS
100g Sweet Potato
30g All-Purpose Flour
1 large Egg
100g Chicken Breast
5g Unsalted Butter
4 Fresh Sage Leaves
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cube the sweet potato and toss lightly with a pinch of salt and pepper. Roast on a baking sheet for 20-25 minutes until tender.
Once roasted, transfer the sweet potato to a bowl and mash until smooth. Add the flour and the egg; mix until a dough forms. Knead lightly on a floured surface and roll into ropes. Cut into 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Gently drop the gnocchi into the water and cook until they float to the top, approximately 2-3 minutes. Remove with a slotted spoon and set aside.
While the gnocchi cooks, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, sear the chicken for about 4-5 minutes per side or until fully cooked. Slice the chicken into bite-sized pieces.
In the same skillet, reduce heat to low and add the butter. Allow it to melt and continue cooking until it begins to brown lightly, then add the fresh sage leaves to infuse the butter with their aroma. Stir briefly to combine.
Toss the cooked gnocchi in the sage brown butter to coat evenly. Plate the gnocchi and top with the seared chicken slices.
Finish with an extra sprinkle of black pepper and a garnish of fresh sage if desired before serving.