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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, comforting dish featuring tender, herb-infused sweet potato gnocchi lightly tossed in a luxurious sage brown butter sauce, topped with succulent grilled chicken. The earthy sweetness of roasted sweet potatoes perfectly melds with the nutty notes of brown butter and fresh sage, creating a balanced plate that’s as pleasing to the palate as it is aligned with your nutritional goals.

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NUTRITION

581kcal
Protein
40.2g
Fat
19.7g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

0.33 cup Whole Wheat Flour (~40g)

1 large Egg

4 ounces Chicken Breast

1 tablespoon Unsalted Butter

2 tablespoons Fresh Sage

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it in the oven for about 45 minutes or until tender. Allow it to cool slightly.

  • 2

    Scoop out the roasted sweet potato flesh and mash it in a bowl until smooth.

  • 3

    In a separate bowl, combine the mashed sweet potato with whole wheat flour, and one beaten egg. Mix until a soft dough forms. If the dough is too sticky, add a touch more flour.

  • 4

    Lightly flour a work surface and gently roll the dough into long logs. Cut the logs into bite-sized pieces to form gnocchi.

  • 5

    Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water; they will rise to the top when done, usually within 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Slice into strips once rested.

  • 7

    In a pan over medium heat, melt the unsalted butter. Add the fresh sage leaves and let the butter simmer, swirling occasionally, until it turns a golden brown and emits a nutty aroma. Be careful not to burn the butter.

  • 8

    Add the cooked gnocchi to the sage brown butter and gently toss to coat. Adjust salt and pepper if needed.

  • 9

    Plate the gnocchi and top with the grilled chicken strips. Serve immediately and enjoy your delicious and balanced meal.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, comforting dish featuring tender, herb-infused sweet potato gnocchi lightly tossed in a luxurious sage brown butter sauce, topped with succulent grilled chicken. The earthy sweetness of roasted sweet potatoes perfectly melds with the nutty notes of brown butter and fresh sage, creating a balanced plate that’s as pleasing to the palate as it is aligned with your nutritional goals.

NUTRITION

581kcal
Protein
40.2g
Fat
19.7g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

0.33 cup Whole Wheat Flour (~40g)

1 large Egg

4 ounces Chicken Breast

1 tablespoon Unsalted Butter

2 tablespoons Fresh Sage

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it in the oven for about 45 minutes or until tender. Allow it to cool slightly.

  • 2

    Scoop out the roasted sweet potato flesh and mash it in a bowl until smooth.

  • 3

    In a separate bowl, combine the mashed sweet potato with whole wheat flour, and one beaten egg. Mix until a soft dough forms. If the dough is too sticky, add a touch more flour.

  • 4

    Lightly flour a work surface and gently roll the dough into long logs. Cut the logs into bite-sized pieces to form gnocchi.

  • 5

    Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water; they will rise to the top when done, usually within 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Slice into strips once rested.

  • 7

    In a pan over medium heat, melt the unsalted butter. Add the fresh sage leaves and let the butter simmer, swirling occasionally, until it turns a golden brown and emits a nutty aroma. Be careful not to burn the butter.

  • 8

    Add the cooked gnocchi to the sage brown butter and gently toss to coat. Adjust salt and pepper if needed.

  • 9

    Plate the gnocchi and top with the grilled chicken strips. Serve immediately and enjoy your delicious and balanced meal.