Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

Savor the comforting medley of herb-roasted sweet potato gnocchi, delicately tossed in a rich, nutty sage brown butter, and accompanied by tender, pan-seared chicken breast for an extra protein boost. This dish balances velvety gnocchi textures with aromatic sage and the crisp finish of browned butter, creating an indulgent yet clean meal.

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NUTRITION

457kcal
Protein
36.8g
Fat
15.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Sweet Potato (~65g)

0.33 cup Whole Wheat Flour (~40g)

1 Egg White (33g)

3 ounces Chicken Breast (~85g)

1 tablespoon Unsalted Butter (14g)

8 Fresh Sage Leaves

1 teaspoon Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into cubes, toss with a light drizzle of olive oil, salt, and pepper, and roast on a baking sheet until tender (about 20-25 minutes).

  • 2

    While the sweet potato roasts, prepare the gnocchi dough by mashing the roasted sweet potato until smooth. In a bowl, combine the mashed sweet potato with the whole wheat flour and egg white. Mix until a soft dough forms, adding a pinch of salt.

  • 3

    Lightly dust a work surface with flour and gently roll portions of the dough into logs about ¾-inch thick. Cut the logs into 1-inch pieces, pressing lightly with a fork to create ridges.

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for about 4-5 minutes per side until fully cooked and lightly browned. Slice into strips and set aside.

  • 5

    In a large non-stick skillet, melt the butter over medium heat. Add the fresh sage leaves and let the butter brown slightly, releasing a nutty aroma. Be careful not to burn the butter.

  • 6

    Add the prepared gnocchi to the skillet with the sage-infused brown butter. Sauté gently until the gnocchi are lightly crisp on the edges and heated through, about 3-4 minutes.

  • 7

    Plate the sage brown butter gnocchi and top with the seared chicken slices. Sprinkle with grated Parmesan cheese and an extra few fresh sage leaves if desired.

  • 8

    Serve warm and enjoy this balanced dish that harmonizes the rich flavors of roasted sweet potato, fragrant sage, and tender chicken.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and 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 Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken

Savor the comforting medley of herb-roasted sweet potato gnocchi, delicately tossed in a rich, nutty sage brown butter, and accompanied by tender, pan-seared chicken breast for an extra protein boost. This dish balances velvety gnocchi textures with aromatic sage and the crisp finish of browned butter, creating an indulgent yet clean meal.

NUTRITION

457kcal
Protein
36.8g
Fat
15.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Sweet Potato (~65g)

0.33 cup Whole Wheat Flour (~40g)

1 Egg White (33g)

3 ounces Chicken Breast (~85g)

1 tablespoon Unsalted Butter (14g)

8 Fresh Sage Leaves

1 teaspoon Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into cubes, toss with a light drizzle of olive oil, salt, and pepper, and roast on a baking sheet until tender (about 20-25 minutes).

  • 2

    While the sweet potato roasts, prepare the gnocchi dough by mashing the roasted sweet potato until smooth. In a bowl, combine the mashed sweet potato with the whole wheat flour and egg white. Mix until a soft dough forms, adding a pinch of salt.

  • 3

    Lightly dust a work surface with flour and gently roll portions of the dough into logs about ¾-inch thick. Cut the logs into 1-inch pieces, pressing lightly with a fork to create ridges.

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for about 4-5 minutes per side until fully cooked and lightly browned. Slice into strips and set aside.

  • 5

    In a large non-stick skillet, melt the butter over medium heat. Add the fresh sage leaves and let the butter brown slightly, releasing a nutty aroma. Be careful not to burn the butter.

  • 6

    Add the prepared gnocchi to the skillet with the sage-infused brown butter. Sauté gently until the gnocchi are lightly crisp on the edges and heated through, about 3-4 minutes.

  • 7

    Plate the sage brown butter gnocchi and top with the seared chicken slices. Sprinkle with grated Parmesan cheese and an extra few fresh sage leaves if desired.

  • 8

    Serve warm and enjoy this balanced dish that harmonizes the rich flavors of roasted sweet potato, fragrant sage, and tender chicken.