Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Savor tender, herb-roasted sweet potato gnocchi crafted with a unique blend of ricotta and egg whites, delicately folded with whole wheat flour for a light yet satisfying texture. Finished with a rich, nutty sage brown butter and enhanced with lean grilled chicken for an extra protein boost, this dish balances earthy sweetness with aromatic herbs for a truly comforting meal.

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NUTRITION

586kcal
Protein
46.1g
Fat
18g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1 medium Sweet Potato (150g)

1/4 cup Ricotta Cheese (62g)

3 large Egg Whites (~100g)

1/3 cup Whole Wheat Flour (40g)

2/3 tbsp Unsalted Butter (10g)

6 Fresh Sage Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, then roast it on a baking sheet for about 45 minutes until tender.

  • 2

    Meanwhile, prepare the gnocchi dough by scooping out the soft roasted sweet potato flesh into a bowl. Add ricotta cheese, egg whites, whole wheat flour, a pinch of salt, and pepper. Mix until a smooth, cohesive dough forms.

  • 3

    Lightly flour a clean surface and gently roll the dough into a long log about 1/2 inch in diameter. Cut the log into 1-inch pieces to form your gnocchi. If desired, use a fork to create ridges on each piece.

  • 4

    In a large skillet, heat a small drizzle of olive oil over medium heat. Add the homemade gnocchi and sauté until they begin to lightly brown and firm up, about 3-4 minutes per side.

  • 5

    In a separate small pan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter turns a light brown with a nutty aroma, about 2 minutes.

  • 6

    While the sage butter is finishing, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 4-5 minutes per side. Once done, slice into strips.

  • 7

    Plate the sautéed gnocchi and drizzle the sage brown butter over the top. Arrange the grilled chicken strips on the side or on top of the gnocchi.

  • 8

    Finish with an extra sprinkle of freshly ground pepper and a few additional sage leaves if desired, then serve immediately.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Savor tender, herb-roasted sweet potato gnocchi crafted with a unique blend of ricotta and egg whites, delicately folded with whole wheat flour for a light yet satisfying texture. Finished with a rich, nutty sage brown butter and enhanced with lean grilled chicken for an extra protein boost, this dish balances earthy sweetness with aromatic herbs for a truly comforting meal.

NUTRITION

586kcal
Protein
46.1g
Fat
18g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (71g)

1 medium Sweet Potato (150g)

1/4 cup Ricotta Cheese (62g)

3 large Egg Whites (~100g)

1/3 cup Whole Wheat Flour (40g)

2/3 tbsp Unsalted Butter (10g)

6 Fresh Sage Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, then roast it on a baking sheet for about 45 minutes until tender.

  • 2

    Meanwhile, prepare the gnocchi dough by scooping out the soft roasted sweet potato flesh into a bowl. Add ricotta cheese, egg whites, whole wheat flour, a pinch of salt, and pepper. Mix until a smooth, cohesive dough forms.

  • 3

    Lightly flour a clean surface and gently roll the dough into a long log about 1/2 inch in diameter. Cut the log into 1-inch pieces to form your gnocchi. If desired, use a fork to create ridges on each piece.

  • 4

    In a large skillet, heat a small drizzle of olive oil over medium heat. Add the homemade gnocchi and sauté until they begin to lightly brown and firm up, about 3-4 minutes per side.

  • 5

    In a separate small pan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter turns a light brown with a nutty aroma, about 2 minutes.

  • 6

    While the sage butter is finishing, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 4-5 minutes per side. Once done, slice into strips.

  • 7

    Plate the sautéed gnocchi and drizzle the sage brown butter over the top. Arrange the grilled chicken strips on the side or on top of the gnocchi.

  • 8

    Finish with an extra sprinkle of freshly ground pepper and a few additional sage leaves if desired, then serve immediately.