YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy tender, homemade gnocchi made with roasted sweet potato and a hint of low-fat ricotta, lightly bound with a blend of chickpea and rice flours and enriched with a whole egg plus egg whites for a protein boost. Finished with a fragrant sage brown butter, this dish offers a delightful balance of natural sweetness, savory herbs, and a luxurious, nutty sauce.
INGREDIENTS
1 medium Sweet Potato (150g)
1/3 cup low-fat Ricotta Cheese (80g)
1/4 cup Chickpea Flour (30g)
1/4 cup Rice Flour (20g)
1 large Egg
2 Egg Whites
1/2 tbsp Unsalted Butter (7g)
1 tbsp Fresh Sage, chopped
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato several times with a fork and roast it on a baking sheet for about 45 minutes until tender. Once done, let it cool slightly.
Scoop out the flesh of the sweet potato and mash it in a large bowl until smooth.
Add the low-fat ricotta cheese, chickpea flour, and rice flour to the mashed sweet potato. Crack in one whole egg and add the two egg whites. Mix until a soft dough forms. If the dough is too sticky, incorporate a little more rice flour.
On a lightly floured surface, gently roll the dough into long ropes about 1/2-inch in diameter. Cut these into 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Carefully drop the gnocchi into the water. They are done when they float to the top, which should take about 2-3 minutes. Remove them with a slotted spoon and set aside.
In a small skillet, melt the unsalted butter over medium heat. Allow it to foam and then swirl in the chopped fresh sage. Continue cooking until the butter has browned slightly and has a nutty aroma.
Toss the cooked gnocchi in the sage brown butter until well coated. Serve immediately and enjoy the warm, herb-infused flavors.