Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Turkey Sausage

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 & Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Turkey Sausage

Enjoy a comforting plate of tender, herb-infused sweet potato gnocchi, perfectly paired with savory turkey sausage. Lightly tossed in a fragrant sage brown butter sauce and finished with a sprinkle of Parmesan, this dish offers a delightful mix of textures and flavors that elevate a classic Italian-inspired comfort food with a protein boost for balanced wellness.

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NUTRITION

1,013kcal
Protein
63.2g
Fat
43.5g
Carbs
100.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

100g Whole Wheat Flour

1 Egg (beaten, to be divided in dough)

1 tbsp Unsalted Butter

1 tbsp Fresh Sage (chopped)

6 oz Turkey Sausage (sliced)

1 oz Parmesan Cheese (grated)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss with a little salt and pepper, and roast on a baking sheet until tender (about 25-30 minutes). Once roasted, mash lightly and let cool.

  • 2

    In a bowl, combine the cooled mashed sweet potato with the whole wheat flour and beaten egg. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour, but aim to keep it light.

  • 3

    On a floured surface, gently roll the dough into a long rope and cut into 1-inch pieces to form gnocchi. Optionally, roll pieces over a fork to create ridges.

  • 4

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

  • 5

    In a skillet, melt the butter over medium heat. Add the chopped sage and continue cooking until the butter turns a light brown and gives off a nutty aroma, being careful not to burn it.

  • 6

    In a separate pan, lightly sauté the sliced turkey sausage until warmed through and slightly browned.

  • 7

    Combine the cooked gnocchi with the turkey sausage in the skillet with the sage brown butter. Toss gently to coat evenly, and season with salt and pepper to taste.

  • 8

    Plate the dish and finish with a light sprinkle of grated Parmesan cheese. Serve immediately and enjoy this harmonious blend of flavors and textures.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Turkey Sausage

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 & Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter & Turkey Sausage

Enjoy a comforting plate of tender, herb-infused sweet potato gnocchi, perfectly paired with savory turkey sausage. Lightly tossed in a fragrant sage brown butter sauce and finished with a sprinkle of Parmesan, this dish offers a delightful mix of textures and flavors that elevate a classic Italian-inspired comfort food with a protein boost for balanced wellness.

NUTRITION

1,013kcal
Protein
63.2g
Fat
43.5g
Carbs
100.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

100g Whole Wheat Flour

1 Egg (beaten, to be divided in dough)

1 tbsp Unsalted Butter

1 tbsp Fresh Sage (chopped)

6 oz Turkey Sausage (sliced)

1 oz Parmesan Cheese (grated)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss with a little salt and pepper, and roast on a baking sheet until tender (about 25-30 minutes). Once roasted, mash lightly and let cool.

  • 2

    In a bowl, combine the cooled mashed sweet potato with the whole wheat flour and beaten egg. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour, but aim to keep it light.

  • 3

    On a floured surface, gently roll the dough into a long rope and cut into 1-inch pieces to form gnocchi. Optionally, roll pieces over a fork to create ridges.

  • 4

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

  • 5

    In a skillet, melt the butter over medium heat. Add the chopped sage and continue cooking until the butter turns a light brown and gives off a nutty aroma, being careful not to burn it.

  • 6

    In a separate pan, lightly sauté the sliced turkey sausage until warmed through and slightly browned.

  • 7

    Combine the cooked gnocchi with the turkey sausage in the skillet with the sage brown butter. Toss gently to coat evenly, and season with salt and pepper to taste.

  • 8

    Plate the dish and finish with a light sprinkle of grated Parmesan cheese. Serve immediately and enjoy this harmonious blend of flavors and textures.