Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

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

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

Delight in this rustic yet refined dish featuring tender sweet potato gnocchi tossed with perfectly roasted Brussels sprouts and crispy sage, uplifted further by the addition of succulent grilled chicken for a protein boost. The harmonious blend of savory, slightly caramelized flavors and herbaceous notes creates a meal that is both comforting and energizing.

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NUTRITION

464kcal
Protein
39.1g
Fat
9.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

1 cup Brussels Sprouts (88g)

5 ounces Grilled Chicken Breast (142g)

1 teaspoon Olive Oil

1 tablespoon Fresh Sage

Salt to taste

Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the sprouts are roasting, prepare the sweet potato gnocchi according to package instructions, typically by boiling them until they float to the surface.

  • 5

    For added protein, ensure your grilled chicken breast is pre-cooked. Slice the chicken into bite-sized pieces.

  • 6

    In a large skillet over medium heat, add the cooked gnocchi, roasted Brussels sprouts, and chicken. Toss gently to combine.

  • 7

    Add fresh sage leaves to the skillet and let them crisp up slightly in the residual heat, imparting their aromatic flavor.

  • 8

    Season the mixture with additional salt and black pepper if desired, and serve warm.

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

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

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Crispy Sage

Delight in this rustic yet refined dish featuring tender sweet potato gnocchi tossed with perfectly roasted Brussels sprouts and crispy sage, uplifted further by the addition of succulent grilled chicken for a protein boost. The harmonious blend of savory, slightly caramelized flavors and herbaceous notes creates a meal that is both comforting and energizing.

NUTRITION

464kcal
Protein
39.1g
Fat
9.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

1 cup Brussels Sprouts (88g)

5 ounces Grilled Chicken Breast (142g)

1 teaspoon Olive Oil

1 tablespoon Fresh Sage

Salt to taste

Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the sprouts are roasting, prepare the sweet potato gnocchi according to package instructions, typically by boiling them until they float to the surface.

  • 5

    For added protein, ensure your grilled chicken breast is pre-cooked. Slice the chicken into bite-sized pieces.

  • 6

    In a large skillet over medium heat, add the cooked gnocchi, roasted Brussels sprouts, and chicken. Toss gently to combine.

  • 7

    Add fresh sage leaves to the skillet and let them crisp up slightly in the residual heat, imparting their aromatic flavor.

  • 8

    Season the mixture with additional salt and black pepper if desired, and serve warm.