YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Crispy Sage and Sautéed Greens
Enjoy a beautifully balanced dish featuring tender sweet potato gnocchi tossed with crispy sage-infused olive oil and vibrant sautéed spinach, topped with succulent grilled shrimp and a sprinkle of Parmesan. This plate harmoniously blends savory and fresh flavors, making it as visually appealing as it is delicious, perfect for a satisfying dinner.
INGREDIENTS
1 cup sweet potato gnocchi (200g)
4 ounces grilled shrimp (113g)
1 teaspoon olive oil (4.5g)
1 tablespoon fresh sage leaves (2g)
1 cup fresh spinach (30g)
2 tablespoons grated Parmesan cheese (10g)
PREPARATION
Begin by bringing a pot of salted water to a gentle boil. Add the sweet potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
While the gnocchi cooks, heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry until they become crispy, being careful not to burn them. Remove the sage and set aside on a paper towel to drain any excess oil.
In a separate pan, warm a little olive oil and toss in the fresh spinach. Sauté briefly until just wilted, about 1 minute.
If your shrimp isn’t already grilled, quickly grill the shrimp seasoned with a pinch of salt and pepper until opaque and slightly charred, about 2 minutes per side.
Combine the cooked gnocchi with the sautéed spinach in a large bowl. Gently toss in the grilled shrimp.
Plate the mixture and drizzle with any remaining olive oil from the crispy sage. Garnish with the crispy sage leaves and a generous sprinkle of grated Parmesan cheese.
Serve immediately while warm and enjoy the delightful blend of textures and flavors.