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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a comforting twist on classic gnocchi with homemade sweet potato gnocchi tenderly crafted with roasted sweet potato, flour, and egg, tossed in a fragrant sage-infused brown butter sauce and topped with slices of perfectly grilled chicken breast. This dish offers a harmonious blend of herbaceous aromas, nutty brown butter, and a satisfying protein boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
39.2g
Fat
16.2g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g All-Purpose Flour

1 large Egg

3 ounces Chicken Breast

7g Unsalted Butter

5g Fresh Sage

0.5 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and roast the sweet potato: Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss lightly with a pinch of salt and pepper, and roast on a baking sheet for about 20-25 minutes until tender.

  • 2

    Prepare the gnocchi dough: In a large bowl, combine the roasted sweet potato (mash it until smooth), flour, and egg. Mix until a soft dough forms. Lightly knead on a floured surface and roll into long logs, then cut into bite-sized pieces.

  • 3

    Cook the gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and simmer until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Grill the chicken: Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat with 0.5 tsp olive oil and sear the chicken for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Slice the cooked chicken into strips.

  • 5

    Make the sage brown butter: In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter foams and turns golden-brown with a nutty aroma, about 2-3 minutes. Remove from heat once done.

  • 6

    Assemble the dish: Gently toss the cooked gnocchi with the sage brown butter. Plate the gnocchi and top with sliced grilled chicken. Season with additional salt and pepper if desired, and serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a comforting twist on classic gnocchi with homemade sweet potato gnocchi tenderly crafted with roasted sweet potato, flour, and egg, tossed in a fragrant sage-infused brown butter sauce and topped with slices of perfectly grilled chicken breast. This dish offers a harmonious blend of herbaceous aromas, nutty brown butter, and a satisfying protein boost.

NUTRITION

580kcal
Protein
39.2g
Fat
16.2g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g All-Purpose Flour

1 large Egg

3 ounces Chicken Breast

7g Unsalted Butter

5g Fresh Sage

0.5 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and roast the sweet potato: Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss lightly with a pinch of salt and pepper, and roast on a baking sheet for about 20-25 minutes until tender.

  • 2

    Prepare the gnocchi dough: In a large bowl, combine the roasted sweet potato (mash it until smooth), flour, and egg. Mix until a soft dough forms. Lightly knead on a floured surface and roll into long logs, then cut into bite-sized pieces.

  • 3

    Cook the gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and simmer until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Grill the chicken: Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat with 0.5 tsp olive oil and sear the chicken for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Slice the cooked chicken into strips.

  • 5

    Make the sage brown butter: In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter foams and turns golden-brown with a nutty aroma, about 2-3 minutes. Remove from heat once done.

  • 6

    Assemble the dish: Gently toss the cooked gnocchi with the sage brown butter. Plate the gnocchi and top with sliced grilled chicken. Season with additional salt and pepper if desired, and serve immediately.