YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter and Grilled Shrimp
Enjoy a golden, crispy sweet potato gnocchi, freshly made with roasted sweet potato and whole wheat flour, lightly pan-fried to perfection and topped with a luxurious sage-infused brown butter sauce, finished with succulent grilled shrimp for an extra protein boost. A delightful mix of textures and rich, savory flavors that elevate this dish into a unique culinary experience.
INGREDIENTS
1 medium Sweet Potato (~150g)
50g Whole Wheat Flour
1 large Egg
10g Unsalted Butter
5 fresh Sage leaves
10g Grated Parmesan Cheese
70g Grilled Shrimp
Salt & Pepper to taste
PREPARATION
Begin by baking or boiling the sweet potato until tender. Once done, peel and mash it thoroughly in a large bowl.
Mix in the whole wheat flour and the egg into the mashed sweet potato. Season lightly with salt and pepper. Knead the mixture on a lightly floured surface until it forms a smooth dough.
Divide the dough into portions and roll each into a long log. Cut these logs into bite-sized pieces to form the gnocchi.
Heat a non-stick skillet over medium-high heat and add a little oil. Fry the gnocchi in batches until they are golden and crispy on the outside. Remove and set aside.
In the same skillet, lower the heat and add the butter. Allow the butter to melt and continue cooking until it begins to brown, swirling in the fresh sage leaves until fragrant.
Meanwhile, grill the shrimp until they are just cooked through and slightly charred.
Plate the crispy gnocchi, drizzle them with the sage-infused brown butter, sprinkle the grated Parmesan over the top, and arrange the grilled shrimp as a protein-rich topping.
Serve immediately and enjoy your delicious fusion of crispy, savory flavors.