YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Sautéed Spinach, Toasted Pine Nuts, and Grilled Chicken
Enjoy a vibrant bowl of homemade sweet potato gnocchi paired with garlicky sautéed spinach and crunchy toasted pine nuts, topped with succulent grilled chicken. This dish balances the natural sweetness of the potato gnocchi with the fresh, earthy flavors of spinach and the rich, nutty accent of pine nuts, making it a wholesome, satisfying meal.
INGREDIENTS
1 medium Sweet Potato (~114g)
1/2 cup Whole Wheat Flour (~60g)
1 large Egg White (~33g)
2 cups Fresh Spinach
1 tbsp Pine Nuts
1 tsp Olive Oil
3 oz Grilled Chicken Breast
1 clove Minced Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Prick the sweet potato with a fork and bake until tender, about 45 minutes. Once cool, peel and mash the sweet potato in a bowl.
Mix the mashed sweet potato with the whole wheat flour and egg white until a soft dough forms. Adjust with a little extra flour if too sticky.
On a lightly floured surface, roll the dough into a long log, about 1/2 inch in diameter, then cut into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Drop the gnocchi in small batches. They are done when they float to the surface, about 2-3 minutes; remove with a slotted spoon and set aside.
In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, then add the spinach. Cook until the spinach wilts, about 2-3 minutes. Season with salt and pepper.
In a separate dry pan, toast the pine nuts over medium-low heat until golden and fragrant, stirring frequently to avoid burning.
For an added protein boost, slice the pre-grilled chicken breast into strips.
Combine the gnocchi with the sautéed spinach in the skillet, gently tossing to mix. Plate the mixture and top with toasted pine nuts and grilled chicken strips.
Serve warm and enjoy your balanced, flavorful meal.