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

Delight in a unique twist on traditional gnocchi where roasted sweet potato meets a tender, handmade dough infused with subtle whole wheat, topped with succulent shrimp and finished with a lightly browned sage butter. Every bite balances sweet, earthy flavors with a rich, nutty butter sauce, making it a satisfying and nutritious meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
32.3g
Fat
5.6g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

35g Whole Wheat Flour

2 Egg Whites (66g)

4 ounces Shrimp (113g)

1 tsp Unsalted Butter

1 tbsp Fresh Sage, chopped

Salt, pinch

Black Pepper, pinch

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it on a baking sheet for about 40-45 minutes until tender. Allow it to cool slightly, then peel and mash until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato, whole wheat flour, and egg whites. Season lightly with a pinch of salt and mix until a soft dough forms. If the dough is too sticky, add a sprinkle more flour.

  • 3

    On a well-floured surface, divide the dough into portions and gently roll into ropes about 1/2 inch thick. Cut the ropes into bite-sized gnocchi pieces. Optionally, press each with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Cook 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.

  • 5

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper. In a non-stick skillet over medium-high heat, sear the shrimp until they turn pink and just cooked through, about 2 minutes per side. Remove and set aside.

  • 6

    Using the same skillet over medium heat, add the unsalted butter and let it melt. Add the chopped fresh sage and allow the butter to brown slightly, releasing an aromatic, nutty flavor. Be careful not to burn the butter.

  • 7

    Add the cooked gnocchi to the sage brown butter and toss to coat evenly. Plate the gnocchi and top with the seared shrimp.

  • 8

    Finish with an extra pinch of salt and freshly ground black pepper to taste, then serve immediately.

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

Delight in a unique twist on traditional gnocchi where roasted sweet potato meets a tender, handmade dough infused with subtle whole wheat, topped with succulent shrimp and finished with a lightly browned sage butter. Every bite balances sweet, earthy flavors with a rich, nutty butter sauce, making it a satisfying and nutritious meal for any time of day.

NUTRITION

391kcal
Protein
32.3g
Fat
5.6g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

35g Whole Wheat Flour

2 Egg Whites (66g)

4 ounces Shrimp (113g)

1 tsp Unsalted Butter

1 tbsp Fresh Sage, chopped

Salt, pinch

Black Pepper, pinch

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it on a baking sheet for about 40-45 minutes until tender. Allow it to cool slightly, then peel and mash until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato, whole wheat flour, and egg whites. Season lightly with a pinch of salt and mix until a soft dough forms. If the dough is too sticky, add a sprinkle more flour.

  • 3

    On a well-floured surface, divide the dough into portions and gently roll into ropes about 1/2 inch thick. Cut the ropes into bite-sized gnocchi pieces. Optionally, press each with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Cook 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.

  • 5

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper. In a non-stick skillet over medium-high heat, sear the shrimp until they turn pink and just cooked through, about 2 minutes per side. Remove and set aside.

  • 6

    Using the same skillet over medium heat, add the unsalted butter and let it melt. Add the chopped fresh sage and allow the butter to brown slightly, releasing an aromatic, nutty flavor. Be careful not to burn the butter.

  • 7

    Add the cooked gnocchi to the sage brown butter and toss to coat evenly. Plate the gnocchi and top with the seared shrimp.

  • 8

    Finish with an extra pinch of salt and freshly ground black pepper to taste, then serve immediately.