YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Fresh Basil Pesto and Roasted Asparagus
Enjoy a vibrant plate of crispy, homemade sweet potato gnocchi tossed in a fresh basil pesto and paired with roasted asparagus. The homemade gnocchi is lightly pan-fried to a golden crisp, while the pesto delivers a punch of herbal brightness with a hint of nuttiness and Parmesan. This dish is a wholesome balance of naturally sweet, savory flavors - perfect for a satisfying dinner that meets your specific protein and calorie goals.
INGREDIENTS
1 medium Sweet Potato (150g)
30g Almond Flour
5 large Egg Whites (85g)
1 cup Asparagus (134g)
1 cup Fresh Basil (25g)
1 tbsp Pine Nuts (10g)
0.5 tbsp Olive Oil (7.5g)
2 tbsp Parmesan Cheese (10g)
1 clove Garlic (3g)
PREPARATION
Peel and steam or microwave the sweet potato until soft. Scoop out the flesh and mash until smooth.
In a mixing bowl, combine the sweet potato mash with almond flour and egg whites. Knead lightly to form a smooth dough.
Lightly flour a surface and roll the dough into ropes. Cut small pieces to form gnocchi. Optionally, press with a fork for texture.
Bring a pot of water to a boil. Gently drop gnocchi pieces into the boiling water and cook until they float, about 2-3 minutes. Drain and pat dry.
While the gnocchi cooks, preheat a non-stick skillet on medium-high heat with a small drizzle of olive oil. Pan-fry the gnocchi pieces until the outsides are crispy and golden.
For the pesto, combine fresh basil, pine nuts, olive oil, Parmesan cheese, and garlic in a food processor. Blend until smooth. Adjust seasoning as desired.
Preheat the oven to 400°F. Toss the asparagus with a tiny drizzle of olive oil, salt, and pepper, then roast for about 10 minutes until tender.
Plate the crispy sweet potato gnocchi, drizzle generously with the fresh basil pesto, and add the roasted asparagus on the side. Serve warm.