YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Garlicky Greens
Enjoy a vibrant twist on traditional gnocchi, where naturally sweet potato melds with whole wheat flour and egg whites to create tender, protein-boosted dumplings. These are pan-crisped to a golden finish and tossed with garlicky sautéed kale and spinach, then finished with a cooling dollop of low‐fat cottage cheese for a balanced, savory meal.
INGREDIENTS
1 medium Sweet Potato (150g)
50g Whole Wheat Flour
3 Egg Whites (~90g total)
100g Kale
50g Spinach
1/2 tbsp Olive Oil
1/2 cup Low-Fat Cottage Cheese (110g)
2 cloves Garlic
PREPARATION
Peel and cube the sweet potato. Steam or boil until very tender, then mash until smooth.
In a bowl, combine the mashed sweet potato, whole wheat flour, and egg whites. Season lightly with a pinch of salt. Mix until a dough forms.
Flour your work surface lightly and gently knead the dough. Divide into portions and roll into long logs. Cut into bite-sized pieces to form gnocchi.
Bring a pot of salted water to a gentle boil. Add the gnocchi and simmer until they float to the surface, about 2-3 minutes. Using a slotted spoon, remove and pat dry.
Heat a nonstick skillet over medium-high heat. Add the dried gnocchi and drizzle with a small amount of olive oil. Sauté until golden and crispy on the edges.
Meanwhile, roughly chop the kale and spinach. Mince the garlic.
In another pan, heat the remaining olive oil over medium heat. Sauté the garlic until fragrant, then add the greens. Cook until just wilted, about 2-3 minutes, and season with salt and pepper.
Plate the crispy gnocchi and top with the garlicky greens. Dollop low-fat cottage cheese over the dish for a creamy finish.
Serve immediately and enjoy the blend of sweet, crispy gnocchi with warming, savory greens.