YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Quick Tomato Basil Sauce
Savor the comforting flavors of this homemade sweet potato gnocchi paired with a zesty tomato basil sauce and topped with perfectly grilled chicken breast. The gnocchi features a delicate balance of sweet potato, egg, and chickpea flour, creating a light yet satisfying base that pairs beautifully with the bright, garlicky tomato sauce and a lean protein boost from grilled chicken. A delightful meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (~150g)
1 large Egg
0.33 cup Chickpea Flour (~30g)
1 cup Diced Tomatoes (180g)
2 tbsp Fresh Basil
1 clove Garlic
1 tsp Olive Oil
4 oz Grilled Chicken Breast
Salt & Pepper, to taste
PREPARATION
Preheat your broiler or grill for the chicken breast. Season the chicken with salt and pepper and grill until cooked through, about 6-7 minutes per side. Once done, let it rest and slice into strips.
Bake the sweet potato in the microwave or oven until soft. Scoop out the flesh and mash it until smooth.
Combine the mashed sweet potato with the egg and chickpea flour in a bowl. Mix until a dough forms. If too sticky, add a little extra flour until manageable.
On a lightly floured surface, roll portions of the dough into long ropes about 1/2 inch thick. Cut each rope into 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the quick tomato basil sauce, heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant. Add diced tomatoes and cook for about 5 minutes allowing the flavors to meld.
Stir in fresh basil, and season with salt and pepper to taste.
Plate the cooked gnocchi and spoon over the tomato basil sauce. Top with the grilled chicken strips and enjoy your balanced meal.