Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Chicken Sausage

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 & Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Chicken Sausage

A comforting, rustic dish featuring homemade sweet potato gnocchi paired with savory chicken sausage, all lightly tossed in a fragrant sage-infused brown butter sauce. The soft, melt-in-your-mouth gnocchi combined with the crisp sautéed sausage create a rich yet balanced meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
31.1g
Fat
19.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

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

1 large Egg

4 ounces Chicken Sausage, sliced

1/2 tablespoon Unsalted Butter

5 Fresh Sage leaves

1 teaspoon Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for about 40 minutes until tender. Once cooled, peel and mash the sweet potato until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato with about 1/3 cup of all-purpose flour and 1 beaten egg. Season lightly with salt and pepper. Mix until a soft dough forms.

  • 3

    On a floured surface, gently roll the dough into a long log about 1/2 inch in diameter. Cut the log into bite-sized pieces to form the gnocchi. Optionally, press each piece lightly with a fork for texture.

  • 4

    In a non-stick pan over medium heat, add the sliced chicken sausage with 1 teaspoon of olive oil and sauté until the sausage pieces are browned and heated through. Remove and set aside.

  • 5

    Using the same pan, add 1/2 tablespoon of unsalted butter. Allow the butter to melt and continue cooking until it turns a golden brown and develops a nutty aroma. Add the fresh sage leaves and let them crisp up slightly in the brown butter.

  • 6

    In a separate large pot of boiling salted water, cook the gnocchi. They are done when they float to the top, which takes about 2-3 minutes. Drain the gnocchi and add them to the pan with the sage brown butter.

  • 7

    Toss the gnocchi gently to coat them in the sauce, and then mix in the sautéed chicken sausage. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Chicken Sausage

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 & Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Chicken Sausage

A comforting, rustic dish featuring homemade sweet potato gnocchi paired with savory chicken sausage, all lightly tossed in a fragrant sage-infused brown butter sauce. The soft, melt-in-your-mouth gnocchi combined with the crisp sautéed sausage create a rich yet balanced meal perfect for dinner.

NUTRITION

547kcal
Protein
31.1g
Fat
19.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

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

1 large Egg

4 ounces Chicken Sausage, sliced

1/2 tablespoon Unsalted Butter

5 Fresh Sage leaves

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for about 40 minutes until tender. Once cooled, peel and mash the sweet potato until smooth.

  • 2

    In a mixing bowl, combine the mashed sweet potato with about 1/3 cup of all-purpose flour and 1 beaten egg. Season lightly with salt and pepper. Mix until a soft dough forms.

  • 3

    On a floured surface, gently roll the dough into a long log about 1/2 inch in diameter. Cut the log into bite-sized pieces to form the gnocchi. Optionally, press each piece lightly with a fork for texture.

  • 4

    In a non-stick pan over medium heat, add the sliced chicken sausage with 1 teaspoon of olive oil and sauté until the sausage pieces are browned and heated through. Remove and set aside.

  • 5

    Using the same pan, add 1/2 tablespoon of unsalted butter. Allow the butter to melt and continue cooking until it turns a golden brown and develops a nutty aroma. Add the fresh sage leaves and let them crisp up slightly in the brown butter.

  • 6

    In a separate large pot of boiling salted water, cook the gnocchi. They are done when they float to the top, which takes about 2-3 minutes. Drain the gnocchi and add them to the pan with the sage brown butter.

  • 7

    Toss the gnocchi gently to coat them in the sauce, and then mix in the sautéed chicken sausage. Taste and adjust seasoning with salt and pepper as needed. Serve warm.