Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Shrimp

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 and Shrimp

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Shrimp

Savor this delightful twist on traditional gnocchi featuring herb-roasted sweet potato combined with a light whole wheat dough, delicately tossed in a fragrant sage-infused brown butter sauce and garnished with a burst of citrusy shrimp and Parmesan. Each bite delivers a tender, pillowy texture with an exquisite depth of flavor from the browned butter and fresh sage, making it a beautifully balanced meal that's both satisfying and refined.

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NUTRITION

465kcal
Protein
34.1g
Fat
14g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

100 grams Sweet Potato

40 grams Whole Wheat Flour

1 large Egg

3 ounces Shrimp

0.5 tablespoon Unsalted Butter

2 Fresh Sage leaves

1 tablespoon Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato and toss with a bit of salt and pepper, then roast on a sheet pan for about 25-30 minutes until tender and lightly caramelized.

  • 2

    In a bowl, mash the roasted sweet potato until smooth. Add whole wheat flour and the egg, mixing until a soft, pliable dough forms. Adjust with a little extra flour if the dough is too sticky.

  • 3

    Bring a large pot of salted water to a boil. Roll the dough into long logs on a lightly floured surface. Cut into bite-sized pieces and gently press with the back of a fork to create the classic gnocchi ridges.

  • 4

    Cook the gnocchi in the boiling water. They are ready when they float to the surface, approximately 2-3 minutes. Use a slotted spoon to remove them and set aside.

  • 5

    Meanwhile, in a skillet over medium heat, melt the butter. Add the fresh sage leaves and allow the butter to brown slightly, developing a nutty aroma. Be careful not to burn the butter.

  • 6

    Add the pre-cooked shrimp to the sage brown butter, warming them through for about 1-2 minutes.

  • 7

    Gently toss the cooked gnocchi into the skillet, coating them in the flavorful brown butter and sage. Season with additional salt and pepper if needed.

  • 8

    Plate the dish and garnish with grated Parmesan cheese. Serve immediately and enjoy the harmonious blend of flavors and textures.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Shrimp

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 and Shrimp

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Shrimp

Savor this delightful twist on traditional gnocchi featuring herb-roasted sweet potato combined with a light whole wheat dough, delicately tossed in a fragrant sage-infused brown butter sauce and garnished with a burst of citrusy shrimp and Parmesan. Each bite delivers a tender, pillowy texture with an exquisite depth of flavor from the browned butter and fresh sage, making it a beautifully balanced meal that's both satisfying and refined.

NUTRITION

465kcal
Protein
34.1g
Fat
14g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

100 grams Sweet Potato

40 grams Whole Wheat Flour

1 large Egg

3 ounces Shrimp

0.5 tablespoon Unsalted Butter

2 Fresh Sage leaves

1 tablespoon Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato and toss with a bit of salt and pepper, then roast on a sheet pan for about 25-30 minutes until tender and lightly caramelized.

  • 2

    In a bowl, mash the roasted sweet potato until smooth. Add whole wheat flour and the egg, mixing until a soft, pliable dough forms. Adjust with a little extra flour if the dough is too sticky.

  • 3

    Bring a large pot of salted water to a boil. Roll the dough into long logs on a lightly floured surface. Cut into bite-sized pieces and gently press with the back of a fork to create the classic gnocchi ridges.

  • 4

    Cook the gnocchi in the boiling water. They are ready when they float to the surface, approximately 2-3 minutes. Use a slotted spoon to remove them and set aside.

  • 5

    Meanwhile, in a skillet over medium heat, melt the butter. Add the fresh sage leaves and allow the butter to brown slightly, developing a nutty aroma. Be careful not to burn the butter.

  • 6

    Add the pre-cooked shrimp to the sage brown butter, warming them through for about 1-2 minutes.

  • 7

    Gently toss the cooked gnocchi into the skillet, coating them in the flavorful brown butter and sage. Season with additional salt and pepper if needed.

  • 8

    Plate the dish and garnish with grated Parmesan cheese. Serve immediately and enjoy the harmonious blend of flavors and textures.