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

Delight in tender, herb-infused sweet potato gnocchi lightly embraced by a rich sage brown butter sauce and complemented with succulent grilled chicken. This dish marries the natural sweetness of roasted sweet potatoes with the savory depth of brown butter and aromatic sage, making for an enticing meal perfect for any time of day.

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NUTRITION

547kcal
Protein
40.1g
Fat
14.3g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/3 cup All-Purpose Flour (40g)

1 large Egg

3 ounces Chicken Breast (85g)

1/2 tablespoon Unsalted Butter

6 Fresh Sage Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the medium sweet potato with a fork, then roast it on a baking sheet for about 45 minutes until tender. Once roasted, allow it to cool slightly, then scoop out the flesh and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with 1/3 cup of all-purpose flour and 1 beaten egg. Season lightly with salt and pepper. Mix until a soft dough forms. If too sticky, add a little more flour; if too dry, add a small splash of water.

  • 3

    Lightly flour a work surface and roll portions of the dough into long ropes. Cut these ropes into 1-inch pieces to form the gnocchi. Optionally, press each piece with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Add 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.

  • 5

    Season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 5-6 minutes per side or until fully cooked and juices run clear. Once done, slice into strips.

  • 6

    In a large skillet, melt 1/2 tablespoon unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to brown lightly, releasing its nutty aroma. Be careful not to burn the butter.

  • 7

    Add the cooked gnocchi to the skillet, tossing gently to coat in the sage brown butter. Cook for an additional 1-2 minutes to let the flavors meld.

  • 8

    Plate the gnocchi and top with sliced grilled chicken. Garnish with extra sage if desired and serve immediately.

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

Delight in tender, herb-infused sweet potato gnocchi lightly embraced by a rich sage brown butter sauce and complemented with succulent grilled chicken. This dish marries the natural sweetness of roasted sweet potatoes with the savory depth of brown butter and aromatic sage, making for an enticing meal perfect for any time of day.

NUTRITION

547kcal
Protein
40.1g
Fat
14.3g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/3 cup All-Purpose Flour (40g)

1 large Egg

3 ounces Chicken Breast (85g)

1/2 tablespoon Unsalted Butter

6 Fresh Sage Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the medium sweet potato with a fork, then roast it on a baking sheet for about 45 minutes until tender. Once roasted, allow it to cool slightly, then scoop out the flesh and mash until smooth.

  • 2

    In a bowl, combine the mashed sweet potato with 1/3 cup of all-purpose flour and 1 beaten egg. Season lightly with salt and pepper. Mix until a soft dough forms. If too sticky, add a little more flour; if too dry, add a small splash of water.

  • 3

    Lightly flour a work surface and roll portions of the dough into long ropes. Cut these ropes into 1-inch pieces to form the gnocchi. Optionally, press each piece with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Add 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.

  • 5

    Season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 5-6 minutes per side or until fully cooked and juices run clear. Once done, slice into strips.

  • 6

    In a large skillet, melt 1/2 tablespoon unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to brown lightly, releasing its nutty aroma. Be careful not to burn the butter.

  • 7

    Add the cooked gnocchi to the skillet, tossing gently to coat in the sage brown butter. Cook for an additional 1-2 minutes to let the flavors meld.

  • 8

    Plate the gnocchi and top with sliced grilled chicken. Garnish with extra sage if desired and serve immediately.