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

Enjoy a vibrant twist on classic gnocchi, where tender, herb-infused sweet potato meets a protein-packed pan-seared chicken breast, all tossed in a luxurious sage brown butter sauce. This dish blends the rustic flavors of roasted sweet potato with the aromatic essence of fresh sage, culminating in a warm, satisfying meal perfect for any time of day.

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NUTRITION

619kcal
Protein
40.5g
Fat
24g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Roasted Sweet Potato

50 grams Whole Wheat Flour

1 large Egg

3 ounces Chicken Breast

1 tablespoon Unsalted Butter

2 tablespoons Fresh Sage Leaves

2 teaspoons Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast until tender (about 45 minutes). Allow it to cool slightly before scooping out the flesh.

  • 2

    In a bowl, combine the roasted sweet potato flesh with whole wheat flour and the egg. Mix until a soft dough forms. If needed, add a little extra flour to bring the dough together.

  • 3

    On a floured surface, gently roll the dough into a long log and cut into 1-inch pieces to form your gnocchi.

  • 4

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

  • 5

    While the gnocchi cooks, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until fully cooked. Once cooled slightly, slice into thin strips.

  • 6

    In the same skillet, reduce heat to medium and add the butter. Allow it to melt and continue cooking until it begins to brown, releasing a nutty aroma. Toss in the fresh sage leaves and briefly fry them until crispy.

  • 7

    Gently add the cooked gnocchi and sliced chicken back into the skillet, coating them in the sage brown butter. Season with additional salt and pepper if needed.

  • 8

    Plate the dish immediately and enjoy the harmonious blend of herb-roasted sweet potato gnocchi and succulent chicken enveloped in a fragrant sage-infused brown butter sauce.

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

Enjoy a vibrant twist on classic gnocchi, where tender, herb-infused sweet potato meets a protein-packed pan-seared chicken breast, all tossed in a luxurious sage brown butter sauce. This dish blends the rustic flavors of roasted sweet potato with the aromatic essence of fresh sage, culminating in a warm, satisfying meal perfect for any time of day.

NUTRITION

619kcal
Protein
40.5g
Fat
24g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Roasted Sweet Potato

50 grams Whole Wheat Flour

1 large Egg

3 ounces Chicken Breast

1 tablespoon Unsalted Butter

2 tablespoons Fresh Sage Leaves

2 teaspoons Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast until tender (about 45 minutes). Allow it to cool slightly before scooping out the flesh.

  • 2

    In a bowl, combine the roasted sweet potato flesh with whole wheat flour and the egg. Mix until a soft dough forms. If needed, add a little extra flour to bring the dough together.

  • 3

    On a floured surface, gently roll the dough into a long log and cut into 1-inch pieces to form your gnocchi.

  • 4

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

  • 5

    While the gnocchi cooks, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until fully cooked. Once cooled slightly, slice into thin strips.

  • 6

    In the same skillet, reduce heat to medium and add the butter. Allow it to melt and continue cooking until it begins to brown, releasing a nutty aroma. Toss in the fresh sage leaves and briefly fry them until crispy.

  • 7

    Gently add the cooked gnocchi and sliced chicken back into the skillet, coating them in the sage brown butter. Season with additional salt and pepper if needed.

  • 8

    Plate the dish immediately and enjoy the harmonious blend of herb-roasted sweet potato gnocchi and succulent chicken enveloped in a fragrant sage-infused brown butter sauce.