Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

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

Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

A light yet satisfying dish featuring tender, homemade sweet potato gnocchi crisped to perfection, drizzled with a fragrant sage butter sauce and served over a bed of sautéed spinach, topped with lean grilled chicken for an extra protein boost.

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NUTRITION

400kcal
Protein
35.4g
Fat
13.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

½ medium Sweet Potato (57g)

¼ cup Whole Wheat Flour (30g)

1 large Egg White (33g)

½ tbsp Unsalted Butter (7g)

1 tbsp Fresh Sage, chopped

1 cup Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

3 oz Chicken Breast (85g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat for crisping the gnocchi.

  • 2

    Steam or boil the ½ medium sweet potato until soft. Peel and mash it until smooth.

  • 3

    In a bowl, mix the mashed sweet potato with ¼ cup whole wheat flour and 1 large egg white. Stir until a soft dough forms.

  • 4

    Lightly flour a clean surface and gently roll the dough into 1/2-inch thick logs. Slice into bite-sized pieces to form the gnocchi.

  • 5

    Heat the non-stick skillet with a drizzle of olive oil over medium heat. Add the gnocchi in a single layer and cook until the bottoms are golden and slightly crispy, turning occasionally.

  • 6

    In a small saucepan, melt ½ tablespoon unsalted butter over low heat. Add the chopped fresh sage and let it infuse the butter for a minute, then remove from heat.

  • 7

    In another pan, heat 1 tsp olive oil and quickly sauté the spinach until just wilted, about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 8

    Meanwhile, season the chicken breast and grill or pan-sear until cooked through, then slice into strips.

  • 9

    Plate the crispy gnocchi and top with sautéed spinach. Drizzle the sage butter sauce over the gnocchi and greens, and finish by placing the grilled chicken slices on top.

Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

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

Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Gnocchi with Sage Butter Sauce and Sautéed Greens

A light yet satisfying dish featuring tender, homemade sweet potato gnocchi crisped to perfection, drizzled with a fragrant sage butter sauce and served over a bed of sautéed spinach, topped with lean grilled chicken for an extra protein boost.

NUTRITION

400kcal
Protein
35.4g
Fat
13.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

½ medium Sweet Potato (57g)

¼ cup Whole Wheat Flour (30g)

1 large Egg White (33g)

½ tbsp Unsalted Butter (7g)

1 tbsp Fresh Sage, chopped

1 cup Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

3 oz Chicken Breast (85g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat for crisping the gnocchi.

  • 2

    Steam or boil the ½ medium sweet potato until soft. Peel and mash it until smooth.

  • 3

    In a bowl, mix the mashed sweet potato with ¼ cup whole wheat flour and 1 large egg white. Stir until a soft dough forms.

  • 4

    Lightly flour a clean surface and gently roll the dough into 1/2-inch thick logs. Slice into bite-sized pieces to form the gnocchi.

  • 5

    Heat the non-stick skillet with a drizzle of olive oil over medium heat. Add the gnocchi in a single layer and cook until the bottoms are golden and slightly crispy, turning occasionally.

  • 6

    In a small saucepan, melt ½ tablespoon unsalted butter over low heat. Add the chopped fresh sage and let it infuse the butter for a minute, then remove from heat.

  • 7

    In another pan, heat 1 tsp olive oil and quickly sauté the spinach until just wilted, about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 8

    Meanwhile, season the chicken breast and grill or pan-sear until cooked through, then slice into strips.

  • 9

    Plate the crispy gnocchi and top with sautéed spinach. Drizzle the sage butter sauce over the gnocchi and greens, and finish by placing the grilled chicken slices on top.