YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken
Enjoy a comforting and refined dish featuring tender herb-roasted sweet potato gnocchi tossed in a fragrant sage brown butter sauce, paired with perfectly seared chicken breast and finished with a dusting of savory Parmesan. This plate marries rustic flavors with elegant techniques for a meal that is both satisfying and nutritionally balanced.
INGREDIENTS
3 oz Chicken Breast
1 cup Sweet Potato Gnocchi
1 tbsp Unsalted Butter
6 fresh Sage Leaves
2 tbsp grated Parmesan Cheese
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Season the chicken breast with salt and pepper.
Heat a small oven-safe skillet over medium-high heat with a teaspoon of olive oil. Sear the chicken breast for 2-3 minutes per side until lightly browned.
Transfer the chicken to the oven and roast for about 10-12 minutes or until cooked through. Remove from the oven and allow it to rest before slicing.
Meanwhile, bring a pot of salted water to a gentle boil. Add the sweet potato gnocchi and cook according to package or recipe instructions until they float to the top, about 2-3 minutes. Drain and set aside.
In a separate pan, melt the unsalted butter over medium heat. Add the fresh sage leaves and let the butter cook until it turns a light brown color and the sage becomes crispy, releasing a nutty aroma.
Add the cooked gnocchi to the brown butter and sage, gently tossing to coat evenly. Season with a pinch of salt and pepper.
Plate the gnocchi and arrange slices of the roasted chicken breast on top. Sprinkle the grated Parmesan cheese over the dish.
Serve immediately and enjoy the harmonious blend of flavors and textures.