Crispy 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.

Crispy Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Brown Butter

A delightful twist on traditional gnocchi, this dish features tender sweet potato and chickpea flour dumplings that are pan-crisped to perfection. Finished with a luxurious sage-infused brown butter and a sprinkle of Parmesan, this meal offers a rich, savory experience with a satisfying crunch.

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NUTRITION

508kcal
Protein
26g
Fat
17g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g Chickpea Flour

2 Eggs

0.5 tbsp Unsalted Butter

20g Parmesan Cheese

6 Fresh Sage Leaves

Salt and Pepper

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PREPARATION

  • 1

    Bake or steam the sweet potato until tender, then peel and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with chickpea flour and lightly beaten eggs. Season with a pinch of salt and pepper. Mix until a soft dough forms.

  • 3

    Lightly flour a work surface and roll the dough into a long log about 1-inch thick. Cut into small 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of salted water to a boil and gently drop in the gnocchi. When they float to the surface, remove them with a slotted spoon and set aside.

  • 5

    In a skillet, melt the butter over medium heat and add the sage leaves. Allow the butter to brown slightly, releasing a nutty aroma.

  • 6

    Add the boiled gnocchi to the skillet and sauté until they become crispy and golden on the edges.

  • 7

    Plate the gnocchi and sprinkle with grated Parmesan cheese. Optionally, add a few extra sage leaves and a light grind of pepper before serving.

Crispy 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.

Crispy Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Brown Butter

A delightful twist on traditional gnocchi, this dish features tender sweet potato and chickpea flour dumplings that are pan-crisped to perfection. Finished with a luxurious sage-infused brown butter and a sprinkle of Parmesan, this meal offers a rich, savory experience with a satisfying crunch.

NUTRITION

508kcal
Protein
26g
Fat
17g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g Chickpea Flour

2 Eggs

0.5 tbsp Unsalted Butter

20g Parmesan Cheese

6 Fresh Sage Leaves

Salt and Pepper

PREPARATION

  • 1

    Bake or steam the sweet potato until tender, then peel and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with chickpea flour and lightly beaten eggs. Season with a pinch of salt and pepper. Mix until a soft dough forms.

  • 3

    Lightly flour a work surface and roll the dough into a long log about 1-inch thick. Cut into small 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of salted water to a boil and gently drop in the gnocchi. When they float to the surface, remove them with a slotted spoon and set aside.

  • 5

    In a skillet, melt the butter over medium heat and add the sage leaves. Allow the butter to brown slightly, releasing a nutty aroma.

  • 6

    Add the boiled gnocchi to the skillet and sauté until they become crispy and golden on the edges.

  • 7

    Plate the gnocchi and sprinkle with grated Parmesan cheese. Optionally, add a few extra sage leaves and a light grind of pepper before serving.