Sweet Potato Gnocchi with Sautéed Spinach 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 Sautéed Spinach and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sautéed Spinach and Crispy Sage

Enjoy a delightful twist on classic gnocchi with a vibrant sweet potato base, accented by tender sautéed spinach and the aromatic crunch of crispy sage. A light drizzle of olive oil and a refreshing dollop of nonfat Greek yogurt tie the dish together, delivering a balanced plate perfect for any meal of the day.

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NUTRITION

550kcal
Protein
32.2g
Fat
10.8g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 large Egg (50g)

1/3 cup All-Purpose Flour (40g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5ml)

1/2 cup Cannellini Beans (125g)

1/2 cup Nonfat Greek Yogurt (120g)

5 Fresh Sage Leaves

1 Garlic Clove

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by preheating a non-stick skillet over medium heat.

  • 2

    Peel and cube the baked sweet potato, then mash it until smooth in a large bowl.

  • 3

    Mix the mashed sweet potato with the egg, flour, and a pinch of salt until a dough forms. If needed, add a little extra flour to handle the dough.

  • 4

    On a lightly floured surface, roll the dough into long strands and cut into bite-sized pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a simmer, and gently drop the gnocchi in. When they rise to the surface, let them cook for an additional 1-2 minutes before removing with a slotted spoon.

  • 6

    In the same skillet, add the teaspoon of olive oil and warm it. Sauté the garlic for about 30 seconds until fragrant.

  • 7

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.

  • 8

    In a small, separate pan, quickly crisp up the fresh sage leaves by frying them over low heat until they become crispy (be careful as they can burn quickly).

  • 9

    Plate the cooked gnocchi, then top with the sautéed spinach and garnish with crispy sage leaves.

  • 10

    Gently stir in the cannellini beans, then finish with a dollop of nonfat Greek yogurt on top. Serve immediately.

Sweet Potato Gnocchi with Sautéed Spinach 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 Sautéed Spinach and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sautéed Spinach and Crispy Sage

Enjoy a delightful twist on classic gnocchi with a vibrant sweet potato base, accented by tender sautéed spinach and the aromatic crunch of crispy sage. A light drizzle of olive oil and a refreshing dollop of nonfat Greek yogurt tie the dish together, delivering a balanced plate perfect for any meal of the day.

NUTRITION

550kcal
Protein
32.2g
Fat
10.8g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 large Egg (50g)

1/3 cup All-Purpose Flour (40g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5ml)

1/2 cup Cannellini Beans (125g)

1/2 cup Nonfat Greek Yogurt (120g)

5 Fresh Sage Leaves

1 Garlic Clove

PREPARATION

  • 1

    Begin by preheating a non-stick skillet over medium heat.

  • 2

    Peel and cube the baked sweet potato, then mash it until smooth in a large bowl.

  • 3

    Mix the mashed sweet potato with the egg, flour, and a pinch of salt until a dough forms. If needed, add a little extra flour to handle the dough.

  • 4

    On a lightly floured surface, roll the dough into long strands and cut into bite-sized pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a simmer, and gently drop the gnocchi in. When they rise to the surface, let them cook for an additional 1-2 minutes before removing with a slotted spoon.

  • 6

    In the same skillet, add the teaspoon of olive oil and warm it. Sauté the garlic for about 30 seconds until fragrant.

  • 7

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.

  • 8

    In a small, separate pan, quickly crisp up the fresh sage leaves by frying them over low heat until they become crispy (be careful as they can burn quickly).

  • 9

    Plate the cooked gnocchi, then top with the sautéed spinach and garnish with crispy sage leaves.

  • 10

    Gently stir in the cannellini beans, then finish with a dollop of nonfat Greek yogurt on top. Serve immediately.