YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Ricotta Gnocchi
Enjoy a light yet satisfying dish featuring tender roasted sweet potato and creamy part-skim ricotta blended with egg and whole wheat flour. These homemade gnocchi are accented by fresh basil, a gentle drizzle of olive oil, and a hint of salt and pepper for balanced flavor. Ideal for breakfast, lunch, or dinner, this meal offers a delightful texture and aromatic herb finish.
INGREDIENTS
1 medium Sweet Potato (~114g)
1/2 cup Part-Skim Ricotta Cheese (~125g)
1 Whole Egg
2 Egg Whites
1/4 cup Whole Wheat Flour (~30g)
1 tsp Olive Oil
2 tbsp Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Prick the sweet potato several times with a fork, then roast it on a baking sheet for about 45 minutes or until tender.
Once roasted, allow the sweet potato to cool slightly, then peel and mash it in a mixing bowl.
Add the part-skim ricotta, whole egg, and egg whites to the mashed sweet potato, stirring until well combined.
Sift in the whole wheat flour along with a pinch of salt and a grind of black pepper. Mix until a soft, cohesive dough forms.
Lightly dust a clean surface with a bit of flour and gently knead the dough, then roll it into a long log. Slice the log into bite-sized pieces to form your gnocchi.
Bring a large pot of lightly salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon.
Plate the gnocchi and drizzle with olive oil. Garnish with fresh basil before serving.