Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

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

Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

Enjoy a hearty and flavor-packed dish featuring tender sweet potato gnocchi lightly sautéed with a vibrant mix of spinach and kale, enhanced by protein-rich tofu and white beans. Finished with a sprinkle of toasted pecans for a delightful crunch and subtle earthiness, this dish is a balanced, clean-eating meal perfect for dinner.

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NUTRITION

560kcal
Protein
31.3g
Fat
21.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Sweet Potato Gnocchi (~150g)

2 cups Mixed Greens (Spinach & Kale) (~100g)

1/4 cup White Beans (~65g)

250g Firm Tofu

1 tablespoon Pecans

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the ingredients: Rinse and drain the white beans, pat dry the tofu and cut into 1-inch cubes, and roughly chop the mixed greens.

  • 2

    In a non-stick pan, heat the olive oil over medium heat. Add the tofu cubes and sauté until they are lightly golden on all sides, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 3

    Add the chopped greens to the pan and toss with the tofu, sautéing until the greens begin to wilt, approximately 2-3 minutes.

  • 4

    Gently stir in the white beans and sweet potato gnocchi. Sauté everything together for another 3-4 minutes until the gnocchi is heated through and starting to get a slight crisp on the edges.

  • 5

    In a small dry skillet, toast the pecans over low heat for 1-2 minutes until fragrant. Be sure to stir frequently to avoid burning.

  • 6

    Plate the dish and sprinkle the toasted pecans on top. Adjust seasoning with additional salt and pepper if desired, and serve warm.

Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

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

Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sautéed Greens, Tofu, and Toasted Pecans

Enjoy a hearty and flavor-packed dish featuring tender sweet potato gnocchi lightly sautéed with a vibrant mix of spinach and kale, enhanced by protein-rich tofu and white beans. Finished with a sprinkle of toasted pecans for a delightful crunch and subtle earthiness, this dish is a balanced, clean-eating meal perfect for dinner.

NUTRITION

560kcal
Protein
31.3g
Fat
21.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Sweet Potato Gnocchi (~150g)

2 cups Mixed Greens (Spinach & Kale) (~100g)

1/4 cup White Beans (~65g)

250g Firm Tofu

1 tablespoon Pecans

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the ingredients: Rinse and drain the white beans, pat dry the tofu and cut into 1-inch cubes, and roughly chop the mixed greens.

  • 2

    In a non-stick pan, heat the olive oil over medium heat. Add the tofu cubes and sauté until they are lightly golden on all sides, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 3

    Add the chopped greens to the pan and toss with the tofu, sautéing until the greens begin to wilt, approximately 2-3 minutes.

  • 4

    Gently stir in the white beans and sweet potato gnocchi. Sauté everything together for another 3-4 minutes until the gnocchi is heated through and starting to get a slight crisp on the edges.

  • 5

    In a small dry skillet, toast the pecans over low heat for 1-2 minutes until fragrant. Be sure to stir frequently to avoid burning.

  • 6

    Plate the dish and sprinkle the toasted pecans on top. Adjust seasoning with additional salt and pepper if desired, and serve warm.