YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Enjoy a vibrant twist on classic gnocchi where tender sweet potato meets a crisped exterior, all brought together by a rich sage-infused brown butter sauce. Topped with lean grilled chicken, this dish offers a delightful mix of textures and flavors, balancing the natural sweetness of the potato with savory herbal notes.
INGREDIENTS
1 medium Sweet Potato (150g)
¼ cup Chickpea Flour (30g)
1 large Egg (50g)
3 ounces Grilled Chicken Breast (85g)
½ tablespoon Unsalted Butter (7g)
4 Fresh Sage Leaves
1 teaspoon Olive Oil (5g)
PREPARATION
Peel and cube the sweet potato. Steam or boil until very tender, then mash until smooth.
In a bowl, combine the mashed sweet potato, chickpea flour, and the whole egg. Mix until a smooth dough forms. If the dough is too sticky, add a tiny bit more flour.
Lightly dust a clean surface with flour and roll the dough into long logs. Cut the logs into 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Gently drop the gnocchi into the water. Cook until they float to the top, about 2-3 minutes, then remove with a slotted spoon and set aside.
In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and lightly crisp them by frying until golden on each side.
Reduce heat and add the unsalted butter to the pan. Allow it to melt and continue cooking until it turns a light brown color and develops a nutty aroma. Toss in the fresh sage leaves to infuse the butter with flavor.
Meanwhile, prepare the grilled chicken breast (if not pre-cooked) by seasoning lightly with salt and pepper, then grill until fully cooked. Slice into strips.
Plate the crispy gnocchi and drizzle with the sage brown butter sauce. Top with the grilled chicken slices.
Serve immediately and enjoy this warm, savory dish.