YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Savor a unique twist on classic gnocchi by combining roasted sweet potato with chickpea flour and a light egg binding, finished with a fragrant sage-infused brown butter. Finished with tender grilled chicken breast and a sprinkle of Parmesan, each bite delivers a delightful balance of earthiness, creamy richness, and herby warmth.
INGREDIENTS
1 medium Sweet Potato (~130g)
1 large Egg (~50g)
0.33 cup Chickpea Flour (~45g)
2 ounces Grilled Chicken Breast (~56g)
0.5 tablespoon Unsalted Butter (~7g)
4 Fresh Sage leaves
1 tablespoon Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato several times with a fork and roast it for about 45 minutes or until tender. Alternatively, microwave until soft if short on time.
Scoop out the flesh from the roasted sweet potato and mash until smooth. Allow it to cool slightly.
In a bowl, mix the mashed sweet potato with the egg and chickpea flour until a soft dough forms, adding a pinch of salt and a little pepper.
On a lightly floured surface, gently knead the dough and roll it into a long log. Cut the log into small pieces (about 1-inch each) to form the gnocchi.
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, approximately 2-3 minutes. Remove them with a slotted spoon and set aside.
In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to brown slightly, developing a nutty aroma (this should take about 2-3 minutes). Be careful not to burn the butter.
Meanwhile, if not already done, grill the chicken breast until cooked through, then slice into bite-sized pieces.
Combine the cooked gnocchi and grilled chicken in a serving bowl. Drizzle the sage brown butter over the top and sprinkle with grated Parmesan cheese. Toss gently to coat evenly.
Adjust seasoning with extra salt and pepper if needed before serving.