YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy a hearty yet elegant dish featuring tender roasted sweet potato transformed into delicate gnocchi, enriched with a duo of flours and eggs for structure. Lightly tossed in a nutty sage-infused brown butter sauce and finished with a touch of creamy ricotta and a sprinkle of Parmesan, this dish offers a satisfying savory bite with a unique twist.
INGREDIENTS
150g Sweet Potato
2 whole Eggs
1 Egg White
20g All-Purpose Flour
20g Chickpea Flour
0.5 tbsp Unsalted Butter
0.25 cup Part-Skim Ricotta Cheese
0.5 tbsp Grated Parmesan Cheese
5 Fresh Sage Leaves
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork and roast it until tender, about 40 minutes. Allow it to cool slightly.
Scoop out the soft flesh from the roasted sweet potato and mash it until smooth. In a bowl, combine the mashed sweet potato with two whole eggs and one egg white.
Mix in the flours (all-purpose and chickpea) until a soft dough forms. If the dough is sticky, dust with a little extra flour. Work it gently until it holds together.
Roll the dough into long ropes on a lightly floured surface and cut into 1-inch pieces to form the gnocchi. If desired, press each piece lightly with a fork to create ridges.
Bring a large pot of salted water to a simmer. Cook the gnocchi in batches; they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a skillet, melt the unsalted butter over medium heat. Continue cooking until the butter turns a light brown color and develops a nutty aroma. Add the fresh sage leaves for the last minute to infuse the flavor.
Toss the cooked gnocchi gently in the sage brown butter until well coated. Plate the gnocchi and top with dollops of part-skim ricotta cheese and a light sprinkle of grated Parmesan.
Serve immediately and enjoy a harmonious blend of earthy sweetness with a rich, herby butter sauce.