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

Savor this delightful twist on classic gnocchi, where herb-roasted sweet potato is transformed into tender gnocchi, perfectly complemented by a nutty sage-infused brown butter sauce and topped with juicy, pan-seared chicken. A balanced and visually appealing dish that marries comforting textures with aromatic freshness.

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NUTRITION

580kcal
Protein
36.5g
Fat
19.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Whole Wheat Flour (60g)

4 ounces Chicken Breast (113g)

1 tbsp Unsalted Butter (14g)

1 tbsp Fresh Sage, chopped

1 tsp Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the sweet potato with a fork and roast it for about 45-50 minutes, or until tender. Once done, let it cool slightly.

  • 2

    Peel the roasted sweet potato and mash it thoroughly until smooth. Allow the mash to cool.

  • 3

    On a lightly floured surface, combine the sweet potato mash with the whole wheat flour and a pinch of salt. Mix until a dough forms. If the dough feels too sticky, sprinkle a little more flour.

  • 4

    Divide the dough into sections and roll each section into a long log about 1/2-inch thick. Slice these logs into 1-inch pieces to form your gnocchi. Optionally, press each piece lightly with a fork to create grooves.

  • 5

    Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    While the gnocchi cooks, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the chicken for about 5-6 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 7

    In a clean pan over medium heat, melt the butter. Add the chopped fresh sage and continue cooking until the butter turns a golden brown with a nutty aroma. Be careful not to burn the butter.

  • 8

    Toss the cooked gnocchi gently in the sage brown butter sauce to coat evenly. Plate the gnocchi and top with the sliced chicken breast.

  • 9

    Finish with an extra sprinkle of salt and pepper to taste and serve immediately.

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

Savor this delightful twist on classic gnocchi, where herb-roasted sweet potato is transformed into tender gnocchi, perfectly complemented by a nutty sage-infused brown butter sauce and topped with juicy, pan-seared chicken. A balanced and visually appealing dish that marries comforting textures with aromatic freshness.

NUTRITION

580kcal
Protein
36.5g
Fat
19.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Whole Wheat Flour (60g)

4 ounces Chicken Breast (113g)

1 tbsp Unsalted Butter (14g)

1 tbsp Fresh Sage, chopped

1 tsp Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the sweet potato with a fork and roast it for about 45-50 minutes, or until tender. Once done, let it cool slightly.

  • 2

    Peel the roasted sweet potato and mash it thoroughly until smooth. Allow the mash to cool.

  • 3

    On a lightly floured surface, combine the sweet potato mash with the whole wheat flour and a pinch of salt. Mix until a dough forms. If the dough feels too sticky, sprinkle a little more flour.

  • 4

    Divide the dough into sections and roll each section into a long log about 1/2-inch thick. Slice these logs into 1-inch pieces to form your gnocchi. Optionally, press each piece lightly with a fork to create grooves.

  • 5

    Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    While the gnocchi cooks, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the chicken for about 5-6 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 7

    In a clean pan over medium heat, melt the butter. Add the chopped fresh sage and continue cooking until the butter turns a golden brown with a nutty aroma. Be careful not to burn the butter.

  • 8

    Toss the cooked gnocchi gently in the sage brown butter sauce to coat evenly. Plate the gnocchi and top with the sliced chicken breast.

  • 9

    Finish with an extra sprinkle of salt and pepper to taste and serve immediately.