YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter
Savor the comforting embrace of tender sweet potato gnocchi lightly roasted to perfection and tossed in a fragrant sage-infused brown butter sauce. This dish is artfully balanced with savory turkey sausage and a perfectly poached egg, delivering a satisfying blend of silky textures and rich, herby flavors.
INGREDIENTS
120 grams Sweet Potato Gnocchi
3 ounces Turkey Sausage
1 Large Egg
1 Tbsp Unsalted Butter
5 Fresh Sage Leaves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Spread the sweet potato gnocchi on a baking sheet and lightly toss with a drizzle of olive oil, salt, and pepper. Roast for about 15 minutes until the edges become slightly crisp.
While the gnocchi roasts, slice the turkey sausage into rounds and warm them in a skillet over medium heat until fully heated and slightly browned.
In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to cook until it turns a rich, golden brown and gives off a nutty aroma, being careful not to burn the butter.
Simultaneously, poach the egg in simmering water until the white is set and the yolk remains runny, about 3-4 minutes.
Combine the roasted gnocchi and turkey sausage in a serving bowl. Drizzle the sage brown butter over the top and gently toss to coat evenly.
Top the dish with the poached egg, season with additional salt and pepper if desired, and serve immediately.