YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Savor the comforting flavors of herb-roasted sweet potato gnocchi tossed in a fragrant sage-infused brown butter sauce, beautifully paired with tender grilled chicken. This dish offers a delightful harmony of savory, nutty, and slightly sweet notes with a refined finish from a sprinkle of Parmesan, making it an inviting meal any time of day.
INGREDIENTS
1 medium Sweet Potato
50 grams Whole Wheat Flour
1 large Egg White
3 ounces Grilled Chicken Breast
0.75 tablespoon Unsalted Butter
1 tablespoon Fresh Sage (chopped)
0.5 ounce Parmesan Cheese
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork and roast it on a baking sheet for about 45 minutes until tender.
Allow the roasted sweet potato to cool slightly, then peel and mash it in a bowl until smooth.
In the bowl with mashed sweet potato, add the egg white, whole wheat flour, and salt. Mix until a soft dough forms. If the dough is sticky, add a little more flour.
On a lightly floured surface, divide the dough into portions and roll into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil and gently drop in the gnocchi. They are ready when they float to the surface, about 2-3 minutes. Scoop them out with a slotted spoon and set aside.
In a skillet over medium heat, melt the unsalted butter. Add the chopped fresh sage and allow the butter to continue cooking, swirling occasionally, until it starts to brown and develop a nutty aroma. Be careful not to burn the butter.
Season the brown butter sauce with black pepper.
Toss the cooked gnocchi in the sage brown butter sauce until well coated.
Plate the gnocchi and top with sliced grilled chicken breast. Sprinkle the Parmesan cheese over the dish.
Serve immediately and enjoy the blend of savory flavors and rich textures.