Crispy 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.

Crispy Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Brown Butter

A delightful twist on classic gnocchi, featuring roasted sweet potato blended with a hint of ricotta and a touch of Parmesan for extra savory depth. These tender dumplings are lightly pan-crisped and finished with a fragrant sage brown butter sauce, offering a comforting yet elegant dish perfect for a cozy dinner.

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NUTRITION

576kcal
Protein
32.5g
Fat
20g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/4 cup All-Purpose Flour (30g)

1 large Egg

1 large Egg White

1/2 cup Part-Skim Ricotta Cheese (124g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 tbsp Unsalted Butter (7g)

6 Fresh Sage Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F. Roast the sweet potato until it is tender, about 40-45 minutes, or until easily pierced with a fork. Once done, allow it to cool slightly and scoop out the flesh.

  • 2

    In a large bowl, mash the roasted sweet potato. Mix in the egg and egg white, then stir in the ricotta cheese and grated Parmesan cheese until well combined.

  • 3

    Gradually fold in the all-purpose flour until a soft dough forms. Avoid overmixing to keep the gnocchi light.

  • 4

    On a lightly floured surface, roll the dough into a log about 1/2-inch thick. Cut the log into 1-inch pieces. If desired, lightly press each piece with a fork to create grooves for enhanced crispiness.

  • 5

    Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 6

    In a large skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and allow the butter to brown slightly, releasing an aromatic, nutty fragrance.

  • 7

    Add the cooked gnocchi to the skillet and toss gently, allowing them to crisp lightly in the brown butter, about 2-3 minutes.

  • 8

    Plate the gnocchi and drizzle the sage-infused brown butter over the top. Serve warm and enjoy the comforting blend of sweet potato, cheese, and aromatic sage.

Crispy 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.

Crispy Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Brown Butter

A delightful twist on classic gnocchi, featuring roasted sweet potato blended with a hint of ricotta and a touch of Parmesan for extra savory depth. These tender dumplings are lightly pan-crisped and finished with a fragrant sage brown butter sauce, offering a comforting yet elegant dish perfect for a cozy dinner.

NUTRITION

576kcal
Protein
32.5g
Fat
20g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/4 cup All-Purpose Flour (30g)

1 large Egg

1 large Egg White

1/2 cup Part-Skim Ricotta Cheese (124g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 tbsp Unsalted Butter (7g)

6 Fresh Sage Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F. Roast the sweet potato until it is tender, about 40-45 minutes, or until easily pierced with a fork. Once done, allow it to cool slightly and scoop out the flesh.

  • 2

    In a large bowl, mash the roasted sweet potato. Mix in the egg and egg white, then stir in the ricotta cheese and grated Parmesan cheese until well combined.

  • 3

    Gradually fold in the all-purpose flour until a soft dough forms. Avoid overmixing to keep the gnocchi light.

  • 4

    On a lightly floured surface, roll the dough into a log about 1/2-inch thick. Cut the log into 1-inch pieces. If desired, lightly press each piece with a fork to create grooves for enhanced crispiness.

  • 5

    Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 6

    In a large skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and allow the butter to brown slightly, releasing an aromatic, nutty fragrance.

  • 7

    Add the cooked gnocchi to the skillet and toss gently, allowing them to crisp lightly in the brown butter, about 2-3 minutes.

  • 8

    Plate the gnocchi and drizzle the sage-infused brown butter over the top. Serve warm and enjoy the comforting blend of sweet potato, cheese, and aromatic sage.