YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter
Enjoy a delightful twist on classic gnocchi where tender sweet potato meets hearty whole wheat flour, lightly pan-seared to a perfect crisp, then drizzled with nutty, sage-infused brown butter. Topped with a dollop of creamy low-fat ricotta and savory turkey sausage slices, this dish offers a balanced, comforting bowl that’s both satisfying and nutritious.
INGREDIENTS
150g Sweet Potato
40g Whole Wheat Flour
0.75 tbsp Unsalted Butter
1/4 cup Low-Fat Ricotta Cheese
90g Turkey Sausage
8 Fresh Sage Leaves
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Peel and cube the sweet potato, then steam or boil until tender. Mash until smooth and let cool slightly.
Mix the mashed sweet potato with whole wheat flour and a pinch of salt to form a dough. Adjust the flour as needed to achieve a pliable consistency.
On a lightly floured surface, roll the dough into long logs approximately 1/2 inch in diameter. Cut into small pieces and gently press with a fork to form the signature ridges.
In the same skillet, melt the butter and add the fresh sage leaves. Sauté until the butter begins to brown and the sage becomes crispy, taking care not to burn the butter.
Add the gnocchi pieces to the skillet in batches, frying until each side is golden and crisp. Season with salt and pepper.
In a separate pan, lightly heat the turkey sausage slices until warmed through and slightly crisped on the edges.
Plate the crispy sweet potato gnocchi, drizzle with the sage brown butter, and top with a dollop of low-fat ricotta. Arrange the turkey sausage slices on the side.
Serve immediately and enjoy this harmonious blend of savory flavors and textures.