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 with a naturally sweet base of roasted sweet potato combined with chickpea flour for a nutty texture. This dish is elevated by aromatic sage-infused brown butter and is perfectly complemented by tender grilled chicken, making each bite a symphony of savory and subtle sweetness.

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NUTRITION

582kcal
Protein
41.2g
Fat
22.4g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 medium Egg (50g)

0.33 cup Chickpea Flour (43g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Unsalted Butter (14g)

6 Fresh Sage Leaves

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 it until soft, about 45 minutes. Alternatively, you can microwave it until tender.

  • 2

    Once cooled, peel and mash the roasted sweet potato in a bowl.

  • 3

    Add the egg and chickpea flour to the mashed sweet potato. Season lightly with salt and pepper, and mix until a dough forms.

  • 4

    On a lightly floured surface, roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a boil and cook the gnocchi in batches. They are done when they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon and set aside.

  • 6

    In a skillet over medium heat, melt the unsalted butter. Continue to heat the butter until it begins to brown and develops a nutty aroma, then add the fresh sage leaves to infuse the flavor.

  • 7

    Add the cooked gnocchi to the brown butter and sage, gently tossing to coat.

  • 8

    Slice the grilled chicken breast and serve it on top of the gnocchi. Garnish with additional sage if desired, and season with extra salt and pepper to taste.

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 with a naturally sweet base of roasted sweet potato combined with chickpea flour for a nutty texture. This dish is elevated by aromatic sage-infused brown butter and is perfectly complemented by tender grilled chicken, making each bite a symphony of savory and subtle sweetness.

NUTRITION

582kcal
Protein
41.2g
Fat
22.4g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 medium Egg (50g)

0.33 cup Chickpea Flour (43g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Unsalted Butter (14g)

6 Fresh Sage Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it until soft, about 45 minutes. Alternatively, you can microwave it until tender.

  • 2

    Once cooled, peel and mash the roasted sweet potato in a bowl.

  • 3

    Add the egg and chickpea flour to the mashed sweet potato. Season lightly with salt and pepper, and mix until a dough forms.

  • 4

    On a lightly floured surface, roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a boil and cook the gnocchi in batches. They are done when they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon and set aside.

  • 6

    In a skillet over medium heat, melt the unsalted butter. Continue to heat the butter until it begins to brown and develops a nutty aroma, then add the fresh sage leaves to infuse the flavor.

  • 7

    Add the cooked gnocchi to the brown butter and sage, gently tossing to coat.

  • 8

    Slice the grilled chicken breast and serve it on top of the gnocchi. Garnish with additional sage if desired, and season with extra salt and pepper to taste.