Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Savor this vibrant dish featuring tender, herb-infused sweet potato gnocchi delicately coated in a nutty, sage brown butter sauce. Complemented by savory turkey sausage and finished with a light egg white and Parmesan twist, this dish offers a sophisticated blend of flavors and textures perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

586kcal
Protein
31.7g
Fat
26.8g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

3 ounces Turkey Sausage (85g)

2 teaspoons Unsalted Butter (10g)

5 fresh Sage leaves

1 ounce Grated Parmesan Cheese (28g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil. Gently add the sweet potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, slice the turkey sausage into rounds. In a large skillet over medium heat, lightly brown the sausage until warmed through and slightly crisp on the edges.

  • 3

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook, swirling the pan frequently until the butter turns a golden brown with a nutty aroma, about 3-4 minutes. Remove the sage leaves once the butter is browned.

  • 4

    Reduce the heat on the skillet with the sausage to low. Add the freshly cooked gnocchi to the skillet and gently toss to combine with the sausage.

  • 5

    Off the heat, quickly whisk together the egg white and grated Parmesan cheese in a small bowl. Drizzle the sage brown butter over the gnocchi and sausage, then immediately stir in the egg white and Parmesan mixture. The residual heat will gently warm the egg white and melt the cheese into a light, silky sauce without scrambling the egg.

  • 6

    Season the dish with a pinch of salt and freshly ground black pepper to taste. Serve immediately, enjoying the harmonious blend of sweet, savory, and herb-infused flavors.

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter

Savor this vibrant dish featuring tender, herb-infused sweet potato gnocchi delicately coated in a nutty, sage brown butter sauce. Complemented by savory turkey sausage and finished with a light egg white and Parmesan twist, this dish offers a sophisticated blend of flavors and textures perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

586kcal
Protein
31.7g
Fat
26.8g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

3 ounces Turkey Sausage (85g)

2 teaspoons Unsalted Butter (10g)

5 fresh Sage leaves

1 ounce Grated Parmesan Cheese (28g)

1 large Egg White (33g)

PREPARATION

  • 1

    Bring a pot of salted water to a boil. Gently add the sweet potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, slice the turkey sausage into rounds. In a large skillet over medium heat, lightly brown the sausage until warmed through and slightly crisp on the edges.

  • 3

    In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook, swirling the pan frequently until the butter turns a golden brown with a nutty aroma, about 3-4 minutes. Remove the sage leaves once the butter is browned.

  • 4

    Reduce the heat on the skillet with the sausage to low. Add the freshly cooked gnocchi to the skillet and gently toss to combine with the sausage.

  • 5

    Off the heat, quickly whisk together the egg white and grated Parmesan cheese in a small bowl. Drizzle the sage brown butter over the gnocchi and sausage, then immediately stir in the egg white and Parmesan mixture. The residual heat will gently warm the egg white and melt the cheese into a light, silky sauce without scrambling the egg.

  • 6

    Season the dish with a pinch of salt and freshly ground black pepper to taste. Serve immediately, enjoying the harmonious blend of sweet, savory, and herb-infused flavors.