YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter
Enjoy this delightful twist on traditional gnocchi that features the natural sweetness of roasted sweet potato, perfectly combined with a light whole wheat base. Finished with a luxurious sage-infused brown butter sauce and crowned with a dollop of creamy Greek yogurt, a touch of low-fat cottage cheese, and a sprinkle of shaved Parmesan, this dish offers an exciting interplay of flavors and textures for a satisfying meal.
INGREDIENTS
100g Sweet Potato
50g Whole Wheat Flour
1 medium Egg
1/2 tbsp Unsalted Butter
6 fresh Sage leaves
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Cottage Cheese
20g Shaved Parmesan
PREPARATION
Preheat a large nonstick skillet over medium heat.
Prepare the gnocchi dough by mashing the cooked sweet potato until smooth. Mix in whole wheat flour and one egg until a soft dough forms. Adjust with a little extra flour if necessary.
Divide the dough into small portions and roll into ropes on a floured surface. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
Bring a pot of lightly salted water to a boil. Gently drop the gnocchi pieces in the water. Once they float to the top, allow them to cook for an additional minute before transferring with a slotted spoon.
In the same skillet, melt 1/2 tbsp of unsalted butter over medium heat. Add fresh sage leaves and sauté until the butter begins to brown and the sage becomes crispy, releasing an aromatic flavor.
Add the boiled gnocchi to the skillet and sauté for 2-3 minutes on each side until they achieve a crispy, golden exterior.
Plate the crispy gnocchi and drizzle with the sage brown butter. Top with a dollop of nonfat Greek yogurt and low-fat cottage cheese, then finish with a sprinkle of shaved Parmesan.
Serve immediately and enjoy the balance of crispy texture, savory brown butter, and creamy toppings.