Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

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

Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

A lively plate featuring tender, pan-seared chicken sausage paired with sweet potato gnocchi lightly crisped in the skillet, and complemented by caramelized roasted Brussels sprouts. The dish is finished with a touch of whipped egg white to boost the protein profile while keeping the flavors vibrant and satisfying.

Try 3 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
31.6g
Fat
18g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Sausage

150 grams Sweet Potato Gnocchi

100 grams Brussels Sprouts

1 large Egg White

1 teaspoon Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the Brussels sprouts with a light drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

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

  • 3

    While the sprouts are roasting, heat a non-stick skillet over medium-high heat. Slice the chicken sausage into rounds and add them to the skillet, cooking until they are browned and heated through.

  • 4

    Add the sweet potato gnocchi to the skillet with the sausage. Allow the gnocchi to sear for a few minutes until the edges turn golden and crisp.

  • 5

    Lightly whisk the egg white and gently stir it into the gnocchi and sausage mixture, letting it cook through; this will boost the protein content.

  • 6

    Once the roasted Brussels sprouts are ready, toss them into the skillet or plate them on the side, mixing everything together for a balanced bite.

  • 7

    Serve immediately while hot, enjoying the contrast of textures and flavors.

Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

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

Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Roasted Brussels Sprouts and Chicken Sausage

A lively plate featuring tender, pan-seared chicken sausage paired with sweet potato gnocchi lightly crisped in the skillet, and complemented by caramelized roasted Brussels sprouts. The dish is finished with a touch of whipped egg white to boost the protein profile while keeping the flavors vibrant and satisfying.

NUTRITION

429kcal
Protein
31.6g
Fat
18g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Sausage

150 grams Sweet Potato Gnocchi

100 grams Brussels Sprouts

1 large Egg White

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the Brussels sprouts with a light drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

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

  • 3

    While the sprouts are roasting, heat a non-stick skillet over medium-high heat. Slice the chicken sausage into rounds and add them to the skillet, cooking until they are browned and heated through.

  • 4

    Add the sweet potato gnocchi to the skillet with the sausage. Allow the gnocchi to sear for a few minutes until the edges turn golden and crisp.

  • 5

    Lightly whisk the egg white and gently stir it into the gnocchi and sausage mixture, letting it cook through; this will boost the protein content.

  • 6

    Once the roasted Brussels sprouts are ready, toss them into the skillet or plate them on the side, mixing everything together for a balanced bite.

  • 7

    Serve immediately while hot, enjoying the contrast of textures and flavors.