YOUR SOLIN GENERATED RECIPE
Pan-Seared Sweet Potato Gnocchi with Crispy Sage and Roasted Brussels Sprouts
Enjoy a vibrant plate of pan-seared sweet potato gnocchi paired with tender roasted Brussels sprouts and savory, marinated tempeh. Enhanced by crispy sage leaves and a hint of garlic, this dish delivers a delightful balance of textures and flavors, making it a nutritious, satisfying meal.
INGREDIENTS
150g Sweet Potato Gnocchi
1 cup Brussels Sprouts (156g)
150g Tempeh
1/2 tbsp Olive Oil
8 Fresh Sage Leaves
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) to roast the Brussels sprouts.
Trim and halve the Brussels sprouts, then toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, cut the tempeh into bite-sized cubes. In a non-stick skillet over medium heat, add half the olive oil. Sauté the tempeh until golden on all sides, about 5-7 minutes. Season with salt and pepper.
Add the minced garlic to the skillet with tempeh during the final minute of cooking.
Separately, bring a pot of salted water to a gentle boil and cook the sweet potato gnocchi as per package instructions (or your homemade recipe's guidelines) until they float to the surface, about 2-3 minutes. Drain and set aside.
In the same skillet used for the tempeh, add the drained gnocchi and let them sear for 2-3 minutes until they develop a crispy edge. Toss in the fresh sage leaves and gently fry until the leaves become crispy.
Combine the roasted Brussels sprouts and sautéed tempeh with the gnocchi. Adjust seasoning with additional salt and pepper as needed.
Plate the dish and serve warm, enjoying the interplay of crispy sage, tender gnocchi, and hearty tempeh with roasted Brussels sprouts.