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

Experience a delightful twist on classic gnocchi with the natural sweetness of roasted sweet potato combined with a hearty turkey sausage infusion. Tossed in a fragrant sage brown butter sauce and lightly finished with creamy low-fat ricotta, this dish is a comforting and sophisticated meal that perfectly balances flavor and nourishment.

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NUTRITION

498kcal
Protein
34.1g
Fat
16.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

1 large Egg

1 large Egg White

40 grams Whole Wheat Flour

2 ounces Lean Turkey Sausage

1/4 cup Low-Fat Ricotta

1 teaspoon Unsalted Butter

1 tablespoon Fresh Sage, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, then roast it on a baking sheet for about 35-40 minutes until tender.

  • 2

    Once roasted, let the sweet potato cool slightly. Scoop out the flesh and mash until smooth in a large bowl.

  • 3

    To the mashed sweet potato, add the whole egg, egg white, and whole wheat flour. Season lightly with salt and pepper. Mix until just combined to form a soft dough.

  • 4

    Lightly flour a work surface and gently roll portions of the dough into long logs. Cut them into bite-sized pieces to create your gnocchi. Set aside.

  • 5

    Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and set aside.

  • 6

    In a skillet over medium heat, crumble the lean turkey sausage and sauté until lightly browned. Remove the sausage and set aside, leaving any rendered fat in the skillet.

  • 7

    In the same skillet, add the teaspoon of unsalted butter and allow it to melt. Add the chopped fresh sage and let the butter continue to cook until it turns a light brown, releasing a nutty aroma.

  • 8

    Add the cooked gnocchi and turkey sausage into the sage brown butter, tossing gently to coat. Remove from heat.

  • 9

    Plate the dish and top with dollops of low-fat ricotta. Adjust seasonings with more salt and pepper if desired, and serve immediately.

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

Experience a delightful twist on classic gnocchi with the natural sweetness of roasted sweet potato combined with a hearty turkey sausage infusion. Tossed in a fragrant sage brown butter sauce and lightly finished with creamy low-fat ricotta, this dish is a comforting and sophisticated meal that perfectly balances flavor and nourishment.

NUTRITION

498kcal
Protein
34.1g
Fat
16.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

1 large Egg

1 large Egg White

40 grams Whole Wheat Flour

2 ounces Lean Turkey Sausage

1/4 cup Low-Fat Ricotta

1 teaspoon Unsalted Butter

1 tablespoon Fresh Sage, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, then roast it on a baking sheet for about 35-40 minutes until tender.

  • 2

    Once roasted, let the sweet potato cool slightly. Scoop out the flesh and mash until smooth in a large bowl.

  • 3

    To the mashed sweet potato, add the whole egg, egg white, and whole wheat flour. Season lightly with salt and pepper. Mix until just combined to form a soft dough.

  • 4

    Lightly flour a work surface and gently roll portions of the dough into long logs. Cut them into bite-sized pieces to create your gnocchi. Set aside.

  • 5

    Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and set aside.

  • 6

    In a skillet over medium heat, crumble the lean turkey sausage and sauté until lightly browned. Remove the sausage and set aside, leaving any rendered fat in the skillet.

  • 7

    In the same skillet, add the teaspoon of unsalted butter and allow it to melt. Add the chopped fresh sage and let the butter continue to cook until it turns a light brown, releasing a nutty aroma.

  • 8

    Add the cooked gnocchi and turkey sausage into the sage brown butter, tossing gently to coat. Remove from heat.

  • 9

    Plate the dish and top with dollops of low-fat ricotta. Adjust seasonings with more salt and pepper if desired, and serve immediately.