Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Enjoy a creative twist on classic gnocchi made with roasted sweet potato and almond flour, enriched with protein-packed egg whites. This dish is finished with a luxurious sage-infused brown butter and a sprinkle of Parmesan for an irresistible flavor that balances savory, nutty, and aromatic notes.

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NUTRITION

565kcal
Protein
32.5g
Fat
32g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Roasted Sweet Potato (150g)

1/4 cup Almond Flour (28g)

4 large Egg Whites (132g total)

1/4 cup grated Parmesan Cheese (28g)

1 tablespoon Unsalted Butter (14g)

3 Fresh Sage Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F. Roast the sweet potato until tender, then allow it to cool slightly before scooping out the flesh.

  • 2

    In a bowl, combine the roasted sweet potato with almond flour and egg whites. Mix until the dough just comes together; avoid overworking it.

  • 3

    On a lightly floured surface, roll portions of the dough into ropes and cut into bite-sized pieces to form your gnocchi. Optionally, press lightly with a fork for texture.

  • 4

    Bring a large pot of water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then remove with a slotted spoon and set aside.

  • 5

    In a skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and let the butter simmer until it starts to brown and develop a nutty aroma, forming your brown butter sauce.

  • 6

    Toss the cooked gnocchi in the sage brown butter until they are evenly coated. Serve warm with a sprinkle of grated Parmesan cheese on top.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Enjoy a creative twist on classic gnocchi made with roasted sweet potato and almond flour, enriched with protein-packed egg whites. This dish is finished with a luxurious sage-infused brown butter and a sprinkle of Parmesan for an irresistible flavor that balances savory, nutty, and aromatic notes.

NUTRITION

565kcal
Protein
32.5g
Fat
32g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Roasted Sweet Potato (150g)

1/4 cup Almond Flour (28g)

4 large Egg Whites (132g total)

1/4 cup grated Parmesan Cheese (28g)

1 tablespoon Unsalted Butter (14g)

3 Fresh Sage Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F. Roast the sweet potato until tender, then allow it to cool slightly before scooping out the flesh.

  • 2

    In a bowl, combine the roasted sweet potato with almond flour and egg whites. Mix until the dough just comes together; avoid overworking it.

  • 3

    On a lightly floured surface, roll portions of the dough into ropes and cut into bite-sized pieces to form your gnocchi. Optionally, press lightly with a fork for texture.

  • 4

    Bring a large pot of water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then remove with a slotted spoon and set aside.

  • 5

    In a skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and let the butter simmer until it starts to brown and develop a nutty aroma, forming your brown butter sauce.

  • 6

    Toss the cooked gnocchi in the sage brown butter until they are evenly coated. Serve warm with a sprinkle of grated Parmesan cheese on top.