YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Enjoy a delicate twist on classic gnocchi that features the natural sweetness of roasted sweet potato paired with the nutty essence of chickpea flour. Fresh sage and a light brown butter sauce bring aromatic warmth, making it a comforting yet refined dish perfect for any meal.
INGREDIENTS
100g Roasted Sweet Potato
55g Chickpea Flour
2 large Eggs
25g Parmesan Cheese
1 teaspoon Unsalted Butter
4 sprigs Fresh Sage Leaves
PREPARATION
Preheat your oven to 400°F. Roast a small sweet potato until tender, then peel and mash until smooth. Allow it to cool slightly.
In a mixing bowl, combine the 100g of mashed sweet potato with 55g chickpea flour and 2 lightly beaten eggs. Mix until a workable dough forms; if the dough is too sticky, add a little more chickpea flour.
On a lightly floured surface, gently knead the dough until smooth. Roll it into a long log about 1-inch in diameter.
Cut the log into 1-inch pieces to form individual gnocchi. Optionally, press each piece lightly with a fork to create ridges that help hold the sauce.
Bring a pot of salted water to a gentle boil. Drop 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 1 teaspoon of unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to brown slightly, releasing a nutty aroma—this is your sage brown butter sauce.
Toss the cooked gnocchi in the brown butter sauce until well coated. Plate and finish with a light sprinkle of grated Parmesan cheese for extra flavor.
Serve immediately and enjoy the delicate balance of sweet, savory, and herby flavors.