YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Delight in a refined yet hearty dish featuring tender homemade sweet potato gnocchi lightly infused with ricotta and whole wheat flour, all perfectly paired with a rich, nutty sage brown butter and crowned with succulent grilled chicken. Each bite offers a balance of subtle sweetness and savory herbaceous accents, ideal for a fulfilling dinner.
INGREDIENTS
1/2 medium Sweet Potato (~57g)
1/4 cup Ricotta Cheese (~60g)
1/4 cup Whole Wheat Flour (~30g)
1/2 Egg (~25g of beaten egg)
1 tbsp Unsalted Butter (14g)
5 Fresh Sage Leaves (~1g)
3 oz Grilled Chicken Breast (~85g)
PREPARATION
Preheat your oven to 400°F. Roast the halved sweet potato (skin on) for about 25-30 minutes until tender, then scoop out the flesh and mash it smoothly.
In a mixing bowl, combine the mashed sweet potato, ricotta cheese, whole wheat flour, and beaten egg. Season lightly with salt. Knead until a soft dough forms.
On a lightly floured surface, roll the dough into a long log about 1/2 inch in diameter and cut into small gnocchi pieces. Optionally, press each piece with a fork to create ridges.
Bring a pot of salted water to a simmer and cook the gnocchi. They are ready once they float to the surface, which should take about 2-3 minutes. Remove them with a slotted spoon and set aside.
In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue cooking, swirling the pan, until the butter turns a nutty brown and the sage becomes crispy. Immediately remove from heat to prevent burning.
Plate the cooked gnocchi and drizzle with the sage brown butter.
Slice the pre-grilled chicken breast or reheat if needed, and serve on top or alongside the gnocchi.
Enjoy your herb-roasted sweet potato gnocchi dish that balances a subtle sweetness with a savory, aromatic finish.