Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled 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 Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken

Enjoy a comforting plate of herb-roasted sweet potato gnocchi tossed in a fragrant sage-infused brown butter, crowned with tender grilled chicken and a hint of Parmesan shine. This dish marries hearty flavors with a delicate balance of savory herbs, making every bite a delight.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
32.2g
Fat
20.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

4 oz Grilled Chicken Breast

1 tbsp Unsalted Butter

5 Fresh Sage Leaves

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (or heat a skillet over medium heat if pan-sautéing).

  • 2

    Toss the sweet potato gnocchi with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes or sauté in the skillet until golden and slightly crispy on the edges.

  • 3

    While the gnocchi cooks, prepare the grilled chicken breast. Season lightly with salt and pepper and grill over medium heat until fully cooked (about 6-7 minutes per side). Once cooked, slice into strips.

  • 4

    In a small saucepan over medium heat, melt the unsalted butter and add the fresh sage leaves. Allow the butter to foam and turn a light brown color, releasing a nutty aroma. Remove from heat immediately to avoid burning.

  • 5

    Combine the roasted gnocchi with the sage brown butter, ensuring each piece is lightly coated.

  • 6

    Plate the gnocchi and top with the grilled chicken slices. Sprinkle with grated Parmesan cheese and add a final dash of pepper.

  • 7

    Serve warm and enjoy your herb-roasted sweet potato gnocchi with a savory, aromatic twist.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled 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 Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Grilled Chicken

Enjoy a comforting plate of herb-roasted sweet potato gnocchi tossed in a fragrant sage-infused brown butter, crowned with tender grilled chicken and a hint of Parmesan shine. This dish marries hearty flavors with a delicate balance of savory herbs, making every bite a delight.

NUTRITION

496kcal
Protein
32.2g
Fat
20.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

4 oz Grilled Chicken Breast

1 tbsp Unsalted Butter

5 Fresh Sage Leaves

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (or heat a skillet over medium heat if pan-sautéing).

  • 2

    Toss the sweet potato gnocchi with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes or sauté in the skillet until golden and slightly crispy on the edges.

  • 3

    While the gnocchi cooks, prepare the grilled chicken breast. Season lightly with salt and pepper and grill over medium heat until fully cooked (about 6-7 minutes per side). Once cooked, slice into strips.

  • 4

    In a small saucepan over medium heat, melt the unsalted butter and add the fresh sage leaves. Allow the butter to foam and turn a light brown color, releasing a nutty aroma. Remove from heat immediately to avoid burning.

  • 5

    Combine the roasted gnocchi with the sage brown butter, ensuring each piece is lightly coated.

  • 6

    Plate the gnocchi and top with the grilled chicken slices. Sprinkle with grated Parmesan cheese and add a final dash of pepper.

  • 7

    Serve warm and enjoy your herb-roasted sweet potato gnocchi with a savory, aromatic twist.