YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Brown Butter Sage and Crispy Kale with Grilled Chicken
Delight in a creative twist on traditional gnocchi where tender, hand-made sweet potato dumplings are lightly coated in nutty brown butter and fragrant sage, then paired with crispy kale and succulent grilled chicken. A harmonious blend of textures and earthy flavors elevates this dish, perfect for a nourishing and elegant dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Sweet Potato
1/3 cup Whole Wheat Flour
1 tbsp Unsalted Butter
1 tbsp Fresh Sage (chopped)
1 cup chopped Kale
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for finishing the crispy kale and preheat a grill pan for the chicken.
Peel and cube the sweet potato. Steam or boil until tender, then mash until smooth.
In a bowl, combine the mashed sweet potato with whole wheat flour. Mix until a soft, pliable dough forms. Adjust with a little extra flour if too sticky.
On a lightly floured surface, roll the dough into logs approximately 1/2 inch in diameter. Cut the logs into 1-inch pieces to form the gnocchi. Set aside.
Season the chicken breast with salt and pepper. Grill on a hot grill pan until cooked through and slightly charred, about 4-5 minutes per side. Once done, slice into strips.
In a large skillet over medium heat, melt the butter. Allow it to cook until it turns golden brown and develops a nutty aroma. Add the chopped sage and quickly stir.
Gently add the gnocchi to the skillet. Sauté for 2-3 minutes until the gnocchi start to toast lightly and absorb the brown butter, being careful not to break them.
In a separate pan, toss the chopped kale with olive oil, salt, and pepper. Sauté or bake in the oven until crispy, about 5 minutes.
Plate the brown butter sage gnocchi and top with slices of grilled chicken breast. Garnish with the crispy kale. Serve immediately.