YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Experience a comforting dish of tender, herb-infused sweet potato gnocchi bathed in a rich, nutty sage brown butter sauce. Paired with thinly sliced grilled chicken breast and finished with a sprinkle of aged Parmesan, this meal marries rustic flavors with a gourmet touch, offering a satisfying balance of textures and aromas.
INGREDIENTS
1 medium Sweet Potato (114g)
1/4 cup All-Purpose Flour (30g)
1/2 tablespoon Unsalted Butter (7g)
6 Fresh Sage Leaves
3 ounces Grilled Chicken Breast (85g)
2 tablespoons Grated Parmesan Cheese
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork and roast it on a baking sheet until tender, about 45 minutes. Allow it to cool, then scoop out the flesh into a bowl.
Mash the roasted sweet potato until smooth. Stir in the all-purpose flour and a pinch of salt to form a dough. If the dough is too sticky, add a little extra flour until it comes together.
On a lightly floured surface, roll the dough into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces and gently press each with a fork to create ridges.
Bring a large pot of salted water to a boil. Working in batches, cook the gnocchi until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet over medium heat, melt the unsalted butter. Continue heating until it begins to foam and turns a light brown color, releasing a nutty aroma. Add in the fresh sage leaves and sauté briefly until crispy.
Add the freshly cooked gnocchi to the skillet, tossing gently to coat them in the sage brown butter. Season with salt and pepper to taste.
Thinly slice the grilled chicken breast and arrange on top of the gnocchi. Sprinkle with grated Parmesan cheese before serving.