YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken
Enjoy a vibrant twist on classic gnocchi, where tender homemade sweet potato gnocchi meets succulent sautéed chicken breast, all enveloped in a luxurious sage-infused brown butter sauce and finished with a sprinkle of Parmesan. This dish offers a balance of hearty comfort and fresh herbal notes, making it an ideal meal for a nourishing dinner.
INGREDIENTS
100g Sweet Potato Puree
50g Part-Skim Ricotta Cheese
25g Whole Wheat Flour
3 oz Chicken Breast (sliced)
1 tbsp Unsalted Butter
5 Fresh Sage Leaves
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat with 1 teaspoon of olive oil.
In a bowl, combine the sweet potato puree, ricotta cheese, and whole wheat flour. Mix until a dough forms. Turn the dough onto a floured surface and gently knead to form a smooth ball.
Divide the dough into small portions and roll each into a long log. Cut the log into bite-sized pieces to form the gnocchi.
Bring a pot of lightly salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In the same skillet, add the butter and let it melt over medium heat. Once melted, add the fresh sage leaves and allow the butter to brown slightly, releasing a nutty aroma.
Add the sliced chicken breast to the butter and sage, sautéing until cooked through and lightly golden on the edges.
Toss the cooked gnocchi into the sage brown butter along with the chicken, ensuring everything is evenly coated.
Plate the dish and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately and enjoy the delightful blend of herb-roasted flavors.