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

A delightful twist on classic gnocchi featuring tender herb-infused sweet potato dumplings lightly roasted to perfection, then tossed in a rich, nutty sage brown butter sauce. Topped with lean, pan-seared chicken breast, this dish offers a beautifully balanced blend of savory herbs, crispy edges, and a silky finish for a satisfying meal.

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NUTRITION

588kcal
Protein
37.2g
Fat
21.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Sweet Potato Gnocchi

1 tbsp Unsalted Butter

5 Fresh Sage Leaves

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the sweet potato gnocchi lightly with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes or until the edges are slightly crisp.

  • 2

    While the gnocchi roasts, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, add a teaspoon of olive oil and sauté the chicken breast for 5-6 minutes per side or until cooked through and golden. Remove from heat and let rest before slicing.

  • 3

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to cook until it turns a rich brown and gives off a nutty aroma, taking care not to burn it.

  • 4

    Once the gnocchi is roasted, transfer it to a large bowl. Drizzle the sage-infused brown butter over the gnocchi and toss gently to coat evenly.

  • 5

    Slice the chicken breast into strips and arrange over the gnocchi. Serve immediately while warm, enjoying the perfect blend of herbaceous flavors and the satisfying texture of roasted gnocchi combined with lean protein.

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

A delightful twist on classic gnocchi featuring tender herb-infused sweet potato dumplings lightly roasted to perfection, then tossed in a rich, nutty sage brown butter sauce. Topped with lean, pan-seared chicken breast, this dish offers a beautifully balanced blend of savory herbs, crispy edges, and a silky finish for a satisfying meal.

NUTRITION

588kcal
Protein
37.2g
Fat
21.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Sweet Potato Gnocchi

1 tbsp Unsalted Butter

5 Fresh Sage Leaves

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the sweet potato gnocchi lightly with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes or until the edges are slightly crisp.

  • 2

    While the gnocchi roasts, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, add a teaspoon of olive oil and sauté the chicken breast for 5-6 minutes per side or until cooked through and golden. Remove from heat and let rest before slicing.

  • 3

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and allow the butter to cook until it turns a rich brown and gives off a nutty aroma, taking care not to burn it.

  • 4

    Once the gnocchi is roasted, transfer it to a large bowl. Drizzle the sage-infused brown butter over the gnocchi and toss gently to coat evenly.

  • 5

    Slice the chicken breast into strips and arrange over the gnocchi. Serve immediately while warm, enjoying the perfect blend of herbaceous flavors and the satisfying texture of roasted gnocchi combined with lean protein.