YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Roasted Vegetables and Crispy Sage
Delight in this homemade sweet potato gnocchi dish, where tender, slightly sweet gnocchi is paired with a medley of roasted vegetables and finished with crispy sage and creamy dollops of part-skim ricotta and a sprinkle of Parmesan. This dish offers bright, earthy flavors and a comforting texture, perfect for a wholesome dinner.
INGREDIENTS
1 medium Sweet Potato (150g)
4 Egg Whites (approx 120g total)
40g Gluten-Free Flour
1 cup Mixed Roasting Vegetables (150g)
1 tsp Olive Oil
8 Fresh Sage Leaves
0.5 oz Parmesan Cheese (14g)
1/4 cup Part-Skim Ricotta Cheese (62g)
PREPARATION
Preheat your oven to 400°F.
Peel and roast the sweet potato until soft. Once cooled, mash it thoroughly in a bowl.
In a separate bowl, combine the sweet potato mash with egg whites and gluten-free flour. Mix until a soft dough forms. If the dough is too sticky, add a little extra flour.
On a lightly floured surface, roll the dough into a rope and cut into 1-inch pieces to form gnocchi.
Bring a pot of salted water to a gentle boil. Add the gnocchi and cook until they float to the top, indicating they are done. Drain and set aside.
Toss the mixed roasting vegetables with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until tender and lightly caramelized.
While the vegetables roast, heat a small pan with a dash of olive oil and fry the fresh sage leaves until they become crispy. Remove and set aside on a paper towel to drain excess oil.
To assemble, place the gnocchi on a serving plate, toss with the roasted vegetables, and top with crispy sage. Add small dollops of part-skim ricotta cheese and sprinkle grated Parmesan over the dish.
Serve immediately and enjoy the warm, comforting flavors!