YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
A hearty and aromatic dish featuring tender homemade sweet potato gnocchi tossed in a nutty sage-infused brown butter sauce, topped with lean, grilled chicken breast for a protein boost. The gnocchi is light yet satisfying, perfectly balanced by the rich, browned butter and fresh sage, making it ideal for a nourishing dinner.
INGREDIENTS
1 medium roasted sweet potato (130g)
60g whole wheat flour
1 large egg white (33g)
3 ounces grilled chicken breast (85g)
1 tablespoon unsalted butter (14g)
6 fresh sage leaves
1 garlic clove
PREPARATION
Preheat your oven to 400°F. Prick the sweet potato with a fork and roast on a baking sheet for about 45 minutes until tender. Allow it to cool.
Once cooled, peel and mash the sweet potato until smooth.
In a mixing bowl, combine the mashed sweet potato with whole wheat flour and the egg white. Mix until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
Lightly dust a surface with flour and gently roll the dough into a long rope, then cut into small pieces to form gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the garlic and fresh sage leaves. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma. Be careful not to burn the butter.
Meanwhile, season the chicken breast lightly and grill or pan-sear it until fully cooked. Slice into thin strips.
Toss the cooked gnocchi in the sage brown butter sauce until well coated. Plate the gnocchi and top with the grilled chicken strips.
Serve warm and enjoy this delightful blend of flavors and textures.