YOUR SOLIN GENERATED RECIPE
Creamy Sweet Potato Gnocchi with Pan-Seared Chicken and Fresh Spinach
Enjoy a comforting plate of tender pan-seared chicken paired with delicate, homemade sweet potato gnocchi tossed in a light creamy sauce, and finished with a burst of fresh spinach. This dish brings together a harmonious blend of savory and subtly sweet flavors, perfect for a balanced meal that delights the palate and fuels your day.
INGREDIENTS
4 oz Chicken Breast
1 small Sweet Potato (~130g)
~40g Gluten-Free Flour (approx. 0.17 cup)
1 cup Fresh Spinach
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Season the chicken breast with salt and pepper. Sear the chicken in the skillet for about 5-6 minutes per side or until fully cooked and golden brown. Remove and set aside.
Peel and cube the sweet potato. Steam or boil until tender (about 10-12 minutes). Drain and transfer to a bowl.
Mash the sweet potato until smooth. Stir in the gluten-free flour gradually until a dough forms. Lightly knead the dough on a floured surface and roll into long ropes, then cut into small gnocchi pieces.
In the same skillet (wipe lightly if needed), add a minced garlic clove and sauté until fragrant.
Add the gnocchi pieces to the skillet and cook until they begin to crisp slightly on the edges, about 2-3 minutes per side.
Reduce the heat and stir in the nonfat Greek yogurt to create a light creamy sauce, coating the gnocchi evenly.
Fold in the fresh spinach until just wilted.
Slice the chicken breast and serve it alongside the creamy sweet potato gnocchi. Adjust salt and pepper as needed.