Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

Enjoy a vibrant dish featuring pan-seared sweet potato gnocchi paired with perfectly roasted asparagus, all tossed in a tangy lemon-herb dressing and crowned with a delicately poached egg. Each bite offers a harmonious blend of savory, tangy, and fresh flavors perfect for any meal.

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NUTRITION

466kcal
Protein
35.1g
Fat
10.5g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

100g Asparagus

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

1 large Egg

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer. Add the sweet potato gnocchi and let them cook until they float to the top, then drain.

  • 2

    While the gnocchi cooks, preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 10 minutes until tender.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and finely chopped fresh herbs until smooth to create a tangy dressing.

  • 4

    Heat a non-stick pan over medium-high heat. Add the drained gnocchi and sear them until they develop a light golden crust, about 2-3 minutes per side.

  • 5

    Meanwhile, poach the egg in simmering water until the whites are set and the yolk remains runny, about 3 minutes.

  • 6

    Plate the seared gnocchi alongside the roasted asparagus. Drizzle the lemon-herb dressing over the top and gently place the poached egg on the dish.

  • 7

    Finish with a sprinkle of extra herbs, a pinch of salt, and freshly ground black pepper. Serve immediately and enjoy.

Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Roasted Asparagus and Lemon-Herb Dressing

Enjoy a vibrant dish featuring pan-seared sweet potato gnocchi paired with perfectly roasted asparagus, all tossed in a tangy lemon-herb dressing and crowned with a delicately poached egg. Each bite offers a harmonious blend of savory, tangy, and fresh flavors perfect for any meal.

NUTRITION

466kcal
Protein
35.1g
Fat
10.5g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

100g Asparagus

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

1 large Egg

PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer. Add the sweet potato gnocchi and let them cook until they float to the top, then drain.

  • 2

    While the gnocchi cooks, preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 10 minutes until tender.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and finely chopped fresh herbs until smooth to create a tangy dressing.

  • 4

    Heat a non-stick pan over medium-high heat. Add the drained gnocchi and sear them until they develop a light golden crust, about 2-3 minutes per side.

  • 5

    Meanwhile, poach the egg in simmering water until the whites are set and the yolk remains runny, about 3 minutes.

  • 6

    Plate the seared gnocchi alongside the roasted asparagus. Drizzle the lemon-herb dressing over the top and gently place the poached egg on the dish.

  • 7

    Finish with a sprinkle of extra herbs, a pinch of salt, and freshly ground black pepper. Serve immediately and enjoy.