YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter & Turkey Sausage
Enjoy a twist on traditional gnocchi with these tender sweet potato dumplings lightly pan-crisped to perfection. The nutty, aromatic sage brown butter elevates the dish, while lean turkey sausage crumbles provide a balanced punch of savory protein. A satisfying, warm comfort meal with an exciting texture contrast and herbaceous finish.
INGREDIENTS
1 medium Sweet Potato (baked)
1/2 cup Chickpea Flour
2 large Egg Whites
3 ounces Turkey Sausage
1 tbsp Unsalted Butter
1 tbsp Fresh Sage Leaves
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Bake the medium sweet potato until soft, then scoop out the flesh and mash until smooth.
In a mixing bowl, combine the mashed sweet potato with chickpea flour and egg whites. Season lightly with salt and pepper. Mix until a soft dough forms.
Turn the dough onto a lightly floured surface and gently roll out to about 1/2-inch thickness. Cut into small, bite-sized gnocchi pieces.
Heat olive oil in a non-stick pan over medium-high heat. Add the gnocchi in a single layer and fry until golden and crispy on each side (about 2-3 minutes per side). Remove from pan and set aside.
In the same pan, melt the unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to brown slightly, releasing a nutty aroma. Watch carefully to avoid burning.
Add the turkey sausage to the pan and heat through, breaking it into crumbles, about 2-3 minutes.
Return the crispy gnocchi to the pan, tossing them gently in the sage brown butter and sausage mixture until well coated.
Plate the dish and finish with an extra drizzle of browned butter if desired, along with a sprinkle of salt and pepper.