Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

Enjoy a hearty skillet dish that marries tender gnocchi and sweet potato cubes with a light egg scramble, finished with a refreshing dollop of creamy cottage cheese and tangy Greek yogurt. Roasted cherry tomatoes add a burst of sweetness, making this budget-friendly, satisfying dinner ideal for uni students.

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NUTRITION

498kcal
Protein
39.9g
Fat
12.2g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg

2 Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

75 grams Potato Gnocchi (boiled)

75 grams Sweet Potato (diced)

50 grams Cherry Tomatoes

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking tray.

  • 2

    Dice the sweet potato into small cubes. On a separate skillet, heat a small amount of olive oil and add the sweet potato cubes. Sauté until they are just tender, about 8-10 minutes.

  • 3

    While the sweet potatoes are cooking, boil the gnocchi in salted water according to package instructions until they float, indicating they are done. Drain and set aside.

  • 4

    In a nonstick skillet, heat a teaspoon of olive oil over medium heat. Add the whole egg and egg whites, stirring gently to form soft curds. Season lightly with salt and pepper.

  • 5

    Add the sautéed sweet potatoes and boiled gnocchi into the skillet with the eggs. Gently mix to combine all flavors.

  • 6

    Remove the cherry tomatoes from the oven and fold them into the skillet. Allow the residual heat to warm the tomatoes without overcooking them.

  • 7

    Plate the skillet mix and top it with dollops of cottage cheese and Greek yogurt to add creaminess and a protein boost.

  • 8

    Serve immediately and enjoy your balanced, budget-friendly dinner.

Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Gnocchi Skillet with Roasted Vegetables

Enjoy a hearty skillet dish that marries tender gnocchi and sweet potato cubes with a light egg scramble, finished with a refreshing dollop of creamy cottage cheese and tangy Greek yogurt. Roasted cherry tomatoes add a burst of sweetness, making this budget-friendly, satisfying dinner ideal for uni students.

NUTRITION

498kcal
Protein
39.9g
Fat
12.2g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg

2 Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

75 grams Potato Gnocchi (boiled)

75 grams Sweet Potato (diced)

50 grams Cherry Tomatoes

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking tray.

  • 2

    Dice the sweet potato into small cubes. On a separate skillet, heat a small amount of olive oil and add the sweet potato cubes. Sauté until they are just tender, about 8-10 minutes.

  • 3

    While the sweet potatoes are cooking, boil the gnocchi in salted water according to package instructions until they float, indicating they are done. Drain and set aside.

  • 4

    In a nonstick skillet, heat a teaspoon of olive oil over medium heat. Add the whole egg and egg whites, stirring gently to form soft curds. Season lightly with salt and pepper.

  • 5

    Add the sautéed sweet potatoes and boiled gnocchi into the skillet with the eggs. Gently mix to combine all flavors.

  • 6

    Remove the cherry tomatoes from the oven and fold them into the skillet. Allow the residual heat to warm the tomatoes without overcooking them.

  • 7

    Plate the skillet mix and top it with dollops of cottage cheese and Greek yogurt to add creaminess and a protein boost.

  • 8

    Serve immediately and enjoy your balanced, budget-friendly dinner.