YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy a comforting plate of herb-infused sweet potato gnocchi elevated by a fragrant sage brown butter sauce and topped with lean grilled chicken for a satisfying protein boost. This dish harmoniously blends the natural sweetness of roasted sweet potatoes with the nutty aroma of browned butter and fresh sage, delivering a deliciously balanced meal.
INGREDIENTS
1 medium Roasted Sweet Potato
1/4 cup All-Purpose Flour
1 large Egg
3 ounces Grilled Chicken Breast
1/2 tablespoon Unsalted Butter
5 Fresh Sage Leaves
Salt and Pepper to taste
1 tablespoon Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it on a baking sheet until soft, about 45 minutes. Once cooled, scoop out the flesh and mash it until smooth.
In a mixing bowl, combine the mashed sweet potato with the all-purpose flour and the egg. Season lightly with salt and pepper then knead gently to form a soft, pliable dough. Adjust flour if necessary to maintain a workable consistency.
On a lightly floured surface, roll the dough into long ropes and cut them into 1-inch pieces to form the gnocchi. Lightly press each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Gently drop in the gnocchi and cook until they float to the top, about 2-3 minutes. Using a slotted spoon, remove the gnocchi and set them aside.
In a small saucepan, melt the butter over medium heat and allow it to cook until it begins to brown and develop a nutty aroma, swirling in the fresh sage leaves. Remove from heat immediately to prevent burning.
Plate your gnocchi and drizzle the sage brown butter over the top. Arrange the grilled chicken breast, pre-sliced into bite-sized strips, on top or alongside the gnocchi.
Finish with a light sprinkle of grated Parmesan cheese and a final crack of black pepper. Serve warm and enjoy your balanced, herb-infused meal.