YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Enjoy a comforting plate of tender, herb-infused sweet potato gnocchi draped in a fragrant sage brown butter sauce, paired with succulent grilled chicken breast for a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Sweet Potato (roasted)
1/4 cup Gluten-Free Flour
1 large Egg
1/2 tbsp Unsalted Butter
8 Fresh Sage Leaves
0.5 oz Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F. Prick the sweet potato with a fork and roast until tender, about 30-35 minutes. Let it cool slightly, then peel and mash until smooth.
In a bowl, combine the mashed sweet potato with gluten-free flour and the egg. Mix until a soft dough forms. Lightly dust a surface with gluten-free flour, roll the dough into a long rope, and cut into bite-sized gnocchi pieces.
Bring a pot of salted water to a gentle boil. Drop in the gnocchi pieces and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
While the gnocchi cooks, heat a small pan over medium heat and melt the unsalted butter. Continue cooking, swirling the pan frequently, until the butter turns a nutty brown and fragrant. Add in the fresh sage leaves and let them crisp up for about 30 seconds.
Meanwhile, season the chicken breast with salt and pepper, and grill (or pan-sear) until fully cooked and nicely charred, about 4-5 minutes per side. Slice the chicken breast into strips.
Plate the gnocchi and top with the grilled chicken slices. Drizzle the sage brown butter over the dish and finish with a light sprinkle of grated Parmesan cheese.
Serve immediately and enjoy your balanced, herb-infused meal.