YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter
Enjoy a vibrant twist on traditional gnocchi with a base of naturally sweet baked potato, lightly combined with chickpea flour and egg for binding, and sautéed in a fragrant sage-infused brown butter. Topped with savory diced chicken breast, this dish offers delightful textures, crispy edges, and a burst of herbal aroma in every bite.
INGREDIENTS
200g Sweet Potato
30g Chickpea Flour
1 Egg
3 ounces Chicken Breast, diced
0.5 tbsp Unsalted Butter
4g Fresh Sage Leaves
Salt and Pepper to taste
PREPARATION
Roast or steam the sweet potato until tender, then allow it to cool slightly. Peel and mash in a bowl until smooth.
Mix the mashed sweet potato with chickpea flour and the egg until a dough forms. If the dough feels too sticky, add a bit more flour as needed.
On a lightly floured surface, gently roll portions of the dough into long ropes about 1/2 inch thick. Cut the ropes into bite-sized pieces to form gnocchi.
Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Sauté the gnocchi until they form light golden crispy edges on all sides. Remove and set aside.
In the same pan, add the unsalted butter and allow it to melt over medium heat. Add fresh sage leaves and continue to cook until the butter turns golden brown and releases a nutty aroma.
In a separate small pan or using the same skillet after the gnocchi are done, lightly sauté the diced chicken breast with a pinch of salt and pepper until fully cooked.
Return the crispy gnocchi to the pan with the sage brown butter. Toss gently to coat and ensure they are warmed through.
Plate the gnocchi and top with the sautéed chicken pieces. Drizzle any remaining sage brown butter from the pan over the dish. Season with additional salt and pepper if desired and serve immediately.