Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

Enjoy a delightful twist on classic gnocchi with a nutrient-packed homemade sweet potato version paired with succulent grilled chicken and a luxurious sage-infused brown butter sauce. The tender, pillowy gnocchi is elevated by the aromatic brown butter and crisp garlic, creating a hearty yet elegant dish perfect for any meal.

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NUTRITION

562kcal
Protein
40.0g
Fat
19.3g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 large Egg

1/3 cup Whole Wheat Flour (~40g)

3 ounces Chicken Breast, Skinless

1/2 tablespoon Unsalted Butter

1 teaspoon Olive Oil

5 grams Fresh Sage Leaves

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the medium sweet potato with a fork and roast it for 45 minutes until tender. Once cool, scoop out the flesh and mash it until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with 1 large egg and 1/3 cup whole wheat flour. Season lightly with salt and pepper. Mix until just combined to form a soft dough.

  • 3

    On a lightly floured surface, gently knead the dough and roll it into a log, about 1/2 inch in diameter. Divide the log into 1-inch pieces and gently roll each piece over a fork to create the traditional gnocchi ridges.

  • 4

    Bring a large pot of salted water to a boil. Drop the gnocchi in small batches. They are done when they float to the water’s surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 5

    While the gnocchi cooks, heat 1 teaspoon olive oil in a skillet over medium-high heat. Season the 3 ounces of chicken breast with salt and pepper, and sear for about 5-6 minutes per side until fully cooked. Remove from the pan, slice into strips, and keep warm.

  • 6

    In a separate small saucepan, melt 1/2 tablespoon of unsalted butter over medium heat. Add the minced garlic and fresh sage leaves. Cook, swirling or stirring frequently, until the butter begins to brown and the sage is crispy, about 2-3 minutes. Be attentive to avoid burning.

  • 7

    Toss the cooked gnocchi gently with the sage brown butter sauce. Plate the gnocchi and top with the sliced chicken breast. Serve immediately, enjoying the blend of hearty textures and aromatic, nutty flavors.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

Enjoy a delightful twist on classic gnocchi with a nutrient-packed homemade sweet potato version paired with succulent grilled chicken and a luxurious sage-infused brown butter sauce. The tender, pillowy gnocchi is elevated by the aromatic brown butter and crisp garlic, creating a hearty yet elegant dish perfect for any meal.

NUTRITION

562kcal
Protein
40.0g
Fat
19.3g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 large Egg

1/3 cup Whole Wheat Flour (~40g)

3 ounces Chicken Breast, Skinless

1/2 tablespoon Unsalted Butter

1 teaspoon Olive Oil

5 grams Fresh Sage Leaves

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the medium sweet potato with a fork and roast it for 45 minutes until tender. Once cool, scoop out the flesh and mash it until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with 1 large egg and 1/3 cup whole wheat flour. Season lightly with salt and pepper. Mix until just combined to form a soft dough.

  • 3

    On a lightly floured surface, gently knead the dough and roll it into a log, about 1/2 inch in diameter. Divide the log into 1-inch pieces and gently roll each piece over a fork to create the traditional gnocchi ridges.

  • 4

    Bring a large pot of salted water to a boil. Drop the gnocchi in small batches. They are done when they float to the water’s surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 5

    While the gnocchi cooks, heat 1 teaspoon olive oil in a skillet over medium-high heat. Season the 3 ounces of chicken breast with salt and pepper, and sear for about 5-6 minutes per side until fully cooked. Remove from the pan, slice into strips, and keep warm.

  • 6

    In a separate small saucepan, melt 1/2 tablespoon of unsalted butter over medium heat. Add the minced garlic and fresh sage leaves. Cook, swirling or stirring frequently, until the butter begins to brown and the sage is crispy, about 2-3 minutes. Be attentive to avoid burning.

  • 7

    Toss the cooked gnocchi gently with the sage brown butter sauce. Plate the gnocchi and top with the sliced chicken breast. Serve immediately, enjoying the blend of hearty textures and aromatic, nutty flavors.