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

Savor tender, house-made sweet potato gnocchi infused with the nutty flavor of chickpea flour and a hint of egg richness, all crisped up in a fragrant sage-infused brown butter. Finished with a cooling dollop of nonfat Greek yogurt, this dish strikes a beautiful balance of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

583kcal
Protein
33.2g
Fat
16.6g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Sweet Potato

50 grams Chickpea Flour

1 large Egg

125 grams Nonfat Greek Yogurt

10 grams Unsalted Butter

5 grams Fresh Sage Leaves

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Roast or steam the sweet potato until tender. Allow it to cool slightly and then peel and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with chickpea flour, egg, and a pinch of salt. Mix until a soft dough forms.

  • 3

    Lightly dust a work surface with chickpea flour and gently roll small portions of the dough into logs. Cut the logs into 1-inch pieces to form gnocchi. Optionally, create ridges on each piece by lightly pressing with a fork.

  • 4

    Bring a pot of salted water to a simmer. Drop the gnocchi in batches; they are done when they float to the top, approximately 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    In a large skillet, melt the unsalted butter over medium heat. Allow the butter to cook until it foams and turns golden brown, releasing a nutty aroma. Add the fresh sage leaves and let crisp for about 30 seconds.

  • 6

    Add the cooked gnocchi to the skillet and toss gently to coat in the sage brown butter. Season with additional black pepper if desired.

  • 7

    Plate the gnocchi and top with a dollop of nonfat Greek yogurt for a creamy contrast. Serve immediately and enjoy the harmonious blend of crispy edges and soft interiors.

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

Savor tender, house-made sweet potato gnocchi infused with the nutty flavor of chickpea flour and a hint of egg richness, all crisped up in a fragrant sage-infused brown butter. Finished with a cooling dollop of nonfat Greek yogurt, this dish strikes a beautiful balance of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

583kcal
Protein
33.2g
Fat
16.6g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Sweet Potato

50 grams Chickpea Flour

1 large Egg

125 grams Nonfat Greek Yogurt

10 grams Unsalted Butter

5 grams Fresh Sage Leaves

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Roast or steam the sweet potato until tender. Allow it to cool slightly and then peel and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with chickpea flour, egg, and a pinch of salt. Mix until a soft dough forms.

  • 3

    Lightly dust a work surface with chickpea flour and gently roll small portions of the dough into logs. Cut the logs into 1-inch pieces to form gnocchi. Optionally, create ridges on each piece by lightly pressing with a fork.

  • 4

    Bring a pot of salted water to a simmer. Drop the gnocchi in batches; they are done when they float to the top, approximately 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    In a large skillet, melt the unsalted butter over medium heat. Allow the butter to cook until it foams and turns golden brown, releasing a nutty aroma. Add the fresh sage leaves and let crisp for about 30 seconds.

  • 6

    Add the cooked gnocchi to the skillet and toss gently to coat in the sage brown butter. Season with additional black pepper if desired.

  • 7

    Plate the gnocchi and top with a dollop of nonfat Greek yogurt for a creamy contrast. Serve immediately and enjoy the harmonious blend of crispy edges and soft interiors.