YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Seared Chicken
Enjoy a vibrant twist on a classic with tender sweet potato gnocchi roasted to perfection and tossed in a fragrant sage-infused brown butter sauce. Topped with juicy seared chicken breast, this dish delivers an inviting blend of earthy herbs, rich butter, and satisfying protein—perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
150 g Sweet Potato Gnocchi
4 oz Chicken Breast
1 tbsp Fresh Sage Leaves
1 tbsp Unsalted Butter
1 tsp Olive Oil
1 Garlic Clove
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the sweet potato gnocchi lightly with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 15 minutes until they begin to crisp at the edges.
Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium-high heat, add a bit of olive oil and sear the chicken for about 5-6 minutes per side until cooked through. Remove from the pan and slice into strips.
In the same skillet, lower the heat to medium and add the unsalted butter along with the garlic clove (lightly crushed) and fresh sage leaves. Allow the butter to melt and continue cooking until it turns a light golden brown and develops a nutty aroma, being careful not to burn the butter.
Remove the garlic clove from the butter, then add the roasted gnocchi to the skillet, gently tossing to coat them in the sage brown butter.
Plate the gnocchi and top with the sliced chicken breast. Drizzle any remaining butter sauce over the top, and serve warm.