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

Savor a delightful fusion of rustic flavors in this Herb-Roasted Sweet Potato Gnocchi dish, elegantly finished with a sage-infused brown butter and topped with tender grilled chicken. The soft, pillowy gnocchi, made from roasted sweet potato, flour, and egg, pairs beautifully with the aromatic, nutty butter sauce and the lean protein from the chicken, creating a balanced meal that satisfies without overindulging.

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NUTRITION

534kcal
Protein
36.1g
Fat
12g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g All-Purpose Flour

1 large Egg

2.5 oz Chicken Breast

1 tsp Unsalted Butter

5 Fresh Sage Leaves

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato a few times with a fork, then roast it on a baking sheet for about 45 minutes or until it's tender. Once cool, peel and mash the flesh.

  • 2

    In a mixing bowl, combine the mashed sweet potato, 50g of all-purpose flour, and 1 large egg. Add a pinch of salt and pepper. Knead gently until a smooth dough forms. If the dough feels too sticky, add a bit more flour. Roll the dough into long ropes on a lightly floured surface and cut into bite-sized pieces to form the gnocchi.

  • 3

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

  • 4

    While the gnocchi cooks, season the 2.5 oz chicken breast with salt and pepper. In a skillet over medium-high heat, lightly coat with a splash of olive oil and grill the chicken for about 4-5 minutes per side or until fully cooked. Once done, let it rest for a few minutes and slice into strips.

  • 5

    In a small saucepan, melt 1 tsp of unsalted butter over medium heat. Add the fresh sage leaves and let the butter cook, swirling frequently, until it turns a rich golden brown with a nutty aroma, being careful not to burn it.

  • 6

    To serve, plate the sweet potato gnocchi and top with the sliced grilled chicken. Drizzle the sage brown butter over the dish. Optionally, finish with an extra crack of black pepper and a sprinkle of salt if needed.

  • 7

    Enjoy a balanced, flavorful meal that combines tender gnocchi, aromatic sage brown butter, and lean protein from grilled chicken.

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

Savor a delightful fusion of rustic flavors in this Herb-Roasted Sweet Potato Gnocchi dish, elegantly finished with a sage-infused brown butter and topped with tender grilled chicken. The soft, pillowy gnocchi, made from roasted sweet potato, flour, and egg, pairs beautifully with the aromatic, nutty butter sauce and the lean protein from the chicken, creating a balanced meal that satisfies without overindulging.

NUTRITION

534kcal
Protein
36.1g
Fat
12g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

50g All-Purpose Flour

1 large Egg

2.5 oz Chicken Breast

1 tsp Unsalted Butter

5 Fresh Sage Leaves

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato a few times with a fork, then roast it on a baking sheet for about 45 minutes or until it's tender. Once cool, peel and mash the flesh.

  • 2

    In a mixing bowl, combine the mashed sweet potato, 50g of all-purpose flour, and 1 large egg. Add a pinch of salt and pepper. Knead gently until a smooth dough forms. If the dough feels too sticky, add a bit more flour. Roll the dough into long ropes on a lightly floured surface and cut into bite-sized pieces to form the gnocchi.

  • 3

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

  • 4

    While the gnocchi cooks, season the 2.5 oz chicken breast with salt and pepper. In a skillet over medium-high heat, lightly coat with a splash of olive oil and grill the chicken for about 4-5 minutes per side or until fully cooked. Once done, let it rest for a few minutes and slice into strips.

  • 5

    In a small saucepan, melt 1 tsp of unsalted butter over medium heat. Add the fresh sage leaves and let the butter cook, swirling frequently, until it turns a rich golden brown with a nutty aroma, being careful not to burn it.

  • 6

    To serve, plate the sweet potato gnocchi and top with the sliced grilled chicken. Drizzle the sage brown butter over the dish. Optionally, finish with an extra crack of black pepper and a sprinkle of salt if needed.

  • 7

    Enjoy a balanced, flavorful meal that combines tender gnocchi, aromatic sage brown butter, and lean protein from grilled chicken.