YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Savor tender, herb-infused sweet potato gnocchi perfectly paired with a fragrant sage brown butter sauce, topped with succulent grilled chicken. This dish harmonizes rustic flavors with a gourmet twist, offering a delightful balance of roasted sweetness and buttery herbal notes.
INGREDIENTS
1 medium Sweet Potato (130g)
½ cup All-Purpose Flour (60g)
1 large Egg (50g)
¼ cup Ricotta Cheese (62g)
1 tbsp Unsalted Butter (14g)
2 tbsp Fresh Sage Leaves (3g)
3 ounces Grilled Chicken Breast (85g)
1 tsp Olive Oil (4.5g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Poke a medium sweet potato with a fork, drizzle with olive oil, season with a bit of salt and pepper, and roast for about 45 minutes until tender.
Once roasted, let the sweet potato cool slightly, remove the skin, and mash the flesh until smooth.
In a bowl, combine the mashed sweet potato with the flour, egg, and ricotta cheese. Season lightly with salt and pepper. Mix until a soft dough forms; if too sticky, add a bit more flour.
On a lightly floured surface, divide the dough into 4 parts and gently roll each into long logs. Cut into small 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Working in batches, add the gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and let the butter cook until it starts to brown and develop a nutty aroma, being careful not to burn it.
Add the cooked gnocchi to the skillet and gently toss to coat with the sage brown butter. Adjust seasoning with salt and pepper.
For the protein boost, top the dish with sliced grilled chicken breast. Drizzle any remaining brown butter from the pan over the chicken.
Serve immediately and enjoy the delightful balance of tender roasted gnocchi, aromatic sage butter, and lean grilled chicken.