Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

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

Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

Enjoy a delightful twist on traditional gnocchi with homemade sweet potato gnocchi tossed in a fragrant sage-infused butter, complemented by crispy roasted Brussels sprouts, savory turkey sausage, and perfectly poached eggs finished with a sprinkle of Parmesan. This dish offers a comforting, satisfying blend of flavors and textures ideal for a wholesome meal.

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NUTRITION

545kcal
Protein
26.1g
Fat
27.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato Gnocchi

2.5 oz Turkey Sausage (71g)

1 cup Brussels Sprouts (88g)

2 tsp Sage Butter

2 large Eggs, poached

1 tbsp Grated Parmesan Cheese

1 tbsp Fresh Sage Leaves

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until crispy and tender.

  • 2

    In a skillet, melt the sage butter over medium heat. Add the fresh sage leaves and let them infuse the butter for about 1 minute.

  • 3

    Add the turkey sausage slices to the skillet and sauté for 3-4 minutes until they are lightly browned.

  • 4

    Meanwhile, bring a pot of salted water to a gentle boil and cook the sweet potato gnocchi according to package or recipe instructions until they float to the surface, then drain.

  • 5

    Add the cooked gnocchi to the skillet with the sausage and sage butter, tossing to coat evenly. Season with a pinch of salt and pepper.

  • 6

    Plate the gnocchi mixture and top with the roasted Brussels sprouts. Gently place the poached eggs on top, allowing the creamy yolk to meld into the dish.

  • 7

    Finish with a sprinkle of grated Parmesan cheese and an extra dash of black pepper. Serve immediately and enjoy the combination of flavors and textures.

Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

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

Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Sage Butter and Crispy Brussels Sprouts

Enjoy a delightful twist on traditional gnocchi with homemade sweet potato gnocchi tossed in a fragrant sage-infused butter, complemented by crispy roasted Brussels sprouts, savory turkey sausage, and perfectly poached eggs finished with a sprinkle of Parmesan. This dish offers a comforting, satisfying blend of flavors and textures ideal for a wholesome meal.

NUTRITION

545kcal
Protein
26.1g
Fat
27.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato Gnocchi

2.5 oz Turkey Sausage (71g)

1 cup Brussels Sprouts (88g)

2 tsp Sage Butter

2 large Eggs, poached

1 tbsp Grated Parmesan Cheese

1 tbsp Fresh Sage Leaves

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until crispy and tender.

  • 2

    In a skillet, melt the sage butter over medium heat. Add the fresh sage leaves and let them infuse the butter for about 1 minute.

  • 3

    Add the turkey sausage slices to the skillet and sauté for 3-4 minutes until they are lightly browned.

  • 4

    Meanwhile, bring a pot of salted water to a gentle boil and cook the sweet potato gnocchi according to package or recipe instructions until they float to the surface, then drain.

  • 5

    Add the cooked gnocchi to the skillet with the sausage and sage butter, tossing to coat evenly. Season with a pinch of salt and pepper.

  • 6

    Plate the gnocchi mixture and top with the roasted Brussels sprouts. Gently place the poached eggs on top, allowing the creamy yolk to meld into the dish.

  • 7

    Finish with a sprinkle of grated Parmesan cheese and an extra dash of black pepper. Serve immediately and enjoy the combination of flavors and textures.