Pan-Seared 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.

Pan-Seared Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Sage Brown Butter

Enjoy a delightful twist on classic gnocchi where tender sweet potato dumplings are pan-seared to a delicate crisp and tossed in a fragrant sage brown butter sauce. Complemented by lightly seasoned grilled chicken and a velvety white bean puree, this dish offers an elegant balance of flavors and textures perfect for a nourishing dinner.

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NUTRITION

551kcal
Protein
37.1g
Fat
15.5g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato Gnocchi

3 ounces Grilled Chicken Breast

1 tablespoon Unsalted Butter

0.5 cup Cannellini Beans

8 Fresh Sage Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer and add the sweet potato gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain and set aside.

  • 2

    While the gnocchi is cooking, season the chicken breast with salt and pepper. Grill it over medium heat until cooked through, about 4-5 minutes per side. Slice into bite-sized pieces once rested.

  • 3

    In a large skillet, melt the butter over medium heat and add the fresh sage leaves. Allow the butter to cook, swirling occasionally, until it turns a light golden brown and releases a nutty aroma. Be careful not to burn the butter.

  • 4

    Add the cooked gnocchi to the skillet, gently tossing them in the sage-infused brown butter until they are evenly coated and lightly crisped.

  • 5

    On a serving plate, spread the cannellini beans into a thin layer as a subtle creamy base. Top with the brown butter gnocchi and arrange the grilled chicken slices on top.

  • 6

    Finish with an extra drizzle of the sage brown butter from the pan if desired. Season with additional salt and pepper to taste, and serve immediately.

Pan-Seared 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.

Pan-Seared Sweet Potato Gnocchi with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Sage Brown Butter

Enjoy a delightful twist on classic gnocchi where tender sweet potato dumplings are pan-seared to a delicate crisp and tossed in a fragrant sage brown butter sauce. Complemented by lightly seasoned grilled chicken and a velvety white bean puree, this dish offers an elegant balance of flavors and textures perfect for a nourishing dinner.

NUTRITION

551kcal
Protein
37.1g
Fat
15.5g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato Gnocchi

3 ounces Grilled Chicken Breast

1 tablespoon Unsalted Butter

0.5 cup Cannellini Beans

8 Fresh Sage Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer and add the sweet potato gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain and set aside.

  • 2

    While the gnocchi is cooking, season the chicken breast with salt and pepper. Grill it over medium heat until cooked through, about 4-5 minutes per side. Slice into bite-sized pieces once rested.

  • 3

    In a large skillet, melt the butter over medium heat and add the fresh sage leaves. Allow the butter to cook, swirling occasionally, until it turns a light golden brown and releases a nutty aroma. Be careful not to burn the butter.

  • 4

    Add the cooked gnocchi to the skillet, gently tossing them in the sage-infused brown butter until they are evenly coated and lightly crisped.

  • 5

    On a serving plate, spread the cannellini beans into a thin layer as a subtle creamy base. Top with the brown butter gnocchi and arrange the grilled chicken slices on top.

  • 6

    Finish with an extra drizzle of the sage brown butter from the pan if desired. Season with additional salt and pepper to taste, and serve immediately.