YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken
Enjoy a gourmet twist on classic gnocchi with herb-roasted sweet potato gnocchi sautéed in a fragrant sage brown butter sauce, topped with perfectly grilled chicken breast for a boost of lean protein. This dish melds the sweetness of roasted sweet potato with the nutty, caramelized notes of browned butter and earthy sage, creating a comforting yet elevated meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Sweet Potato Gnocchi
1 tbsp Unsalted Butter
6 Fresh Sage Leaves
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F if you need to warm the gnocchi or finish roasting any extra sweet potatoes for the gnocchi preparation.
Season the chicken breast with salt and black pepper. In a skillet, heat olive oil over medium heat and cook the chicken breast for 5-6 minutes per side until fully cooked and nicely browned. Once cooked, set aside and let rest before slicing.
Meanwhile, bring a pot of salted water to a boil and gently cook the sweet potato gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.
In a large pan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter turns golden brown and develops a nutty aroma, being careful not to burn it.
Add the drained gnocchi to the sage brown butter, gently tossing to coat, and warm through for about 1-2 minutes.
Slice the grilled chicken breast and serve it atop the gnocchi. Drizzle any remaining brown butter sauce over the top.
Finish with an extra sprinkle of salt and freshly ground black pepper if desired, and serve immediately.