YOUR SOLIN GENERATED RECIPE
Creamy Sweet Potato Gnocchi with Pan-Seared Chicken and Sautéed Spinach
Experience a comforting plate of homemade sweet potato gnocchi with a light, creamy sauce paired with perfectly pan-seared chicken and a side of garlicky sautéed spinach. This dish is balanced in protein and calories, delivering a warm, satisfying meal with a harmonious blend of textures and flavors.
INGREDIENTS
3 oz Chicken Breast
100g Sweet Potato
20g All-Purpose Flour
1 cup Fresh Spinach
1 tsp Olive Oil
1 tbsp Light Cream
PREPARATION
Preheat a non-stick skillet on medium-high heat.
Peel and steam the sweet potato until tender. Mash it thoroughly to create a smooth puree.
In a mixing bowl, combine the sweet potato puree with all-purpose flour. Mix until a dough forms, adding a pinch of salt if desired. On a lightly floured surface, roll the dough into thin logs and cut into small pieces to form gnocchi.
Bring a pot of lightly salted water to a boil. Gently drop the gnocchi into the boiling water. When they float to the surface, they are done. Remove them with a slotted spoon and set aside.
Season the chicken breast lightly with salt and pepper. Add half of the olive oil to the heated skillet and sear the chicken breast for about 3-4 minutes per side until fully cooked and golden brown. Once cooked, slice the chicken into bite-size pieces.
In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté the spinach for about 1-2 minutes until just wilted.
Return the gnocchi to the skillet and stir gently. Add the light cream to create a light, creamy sauce, allowing the flavors to meld for a minute.
Plate the creamy sweet potato gnocchi, top with sliced pan-seared chicken, and add the sautéed spinach on the side. Serve immediately and enjoy!