Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Delight in this creative twist on traditional gnocchi, where tender roasted sweet potato meets protein-rich chickpea flour to craft delicate dumplings. Finished with a nutty, aromatic sage-infused brown butter and a light dollop of creamy low-fat cottage cheese, this dish balances comforting flavors with an elegant presentation.

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NUTRITION

559kcal
Protein
32.5g
Fat
18.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato

60g Chickpea Flour

2 Eggs

5g Unsalted Butter

5 Fresh Sage Leaves

1/4 cup Low-Fat Cottage Cheese

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato and roast it in its skin until tender, about 40 minutes. Once cooled, peel and mash the sweet potato until smooth.

  • 2

    In a large bowl, combine the 120g mashed sweet potato with 60g chickpea flour. In a separate bowl, beat 2 eggs and add them to the mixture along with a pinch of salt and pepper. Mix until a dough forms.

  • 3

    Lightly dust a work surface with a bit of chickpea flour. Roll the dough into a log about 1-inch thick and cut into small 1-inch pieces to form gnocchi. Press lightly with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. Once they float to the top, allow them to cook for an additional 1-2 minutes before removing them with a slotted spoon.

  • 5

    In a non-stick skillet, melt 5g unsalted butter over medium heat. Add 5 fresh sage leaves and allow the butter to foam and slightly brown, releasing a nutty aroma (be careful not to burn the butter).

  • 6

    Toss the cooked gnocchi in the sage brown butter until evenly coated.

  • 7

    Plate the gnocchi and finish the dish by adding a dollop of 1/4 cup low-fat cottage cheese on top for additional creaminess and protein. Serve warm and enjoy.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Delight in this creative twist on traditional gnocchi, where tender roasted sweet potato meets protein-rich chickpea flour to craft delicate dumplings. Finished with a nutty, aromatic sage-infused brown butter and a light dollop of creamy low-fat cottage cheese, this dish balances comforting flavors with an elegant presentation.

NUTRITION

559kcal
Protein
32.5g
Fat
18.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato

60g Chickpea Flour

2 Eggs

5g Unsalted Butter

5 Fresh Sage Leaves

1/4 cup Low-Fat Cottage Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato and roast it in its skin until tender, about 40 minutes. Once cooled, peel and mash the sweet potato until smooth.

  • 2

    In a large bowl, combine the 120g mashed sweet potato with 60g chickpea flour. In a separate bowl, beat 2 eggs and add them to the mixture along with a pinch of salt and pepper. Mix until a dough forms.

  • 3

    Lightly dust a work surface with a bit of chickpea flour. Roll the dough into a log about 1-inch thick and cut into small 1-inch pieces to form gnocchi. Press lightly with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. Once they float to the top, allow them to cook for an additional 1-2 minutes before removing them with a slotted spoon.

  • 5

    In a non-stick skillet, melt 5g unsalted butter over medium heat. Add 5 fresh sage leaves and allow the butter to foam and slightly brown, releasing a nutty aroma (be careful not to burn the butter).

  • 6

    Toss the cooked gnocchi in the sage brown butter until evenly coated.

  • 7

    Plate the gnocchi and finish the dish by adding a dollop of 1/4 cup low-fat cottage cheese on top for additional creaminess and protein. Serve warm and enjoy.