Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

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

Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

Enjoy a vibrant dish featuring tender sweet potato gnocchi tossed in a silky, creamy cashew sauce enhanced with a touch of nutritional yeast and fresh lemon. This comforting meal is balanced with protein-packed tofu and lightly wilted kale for a nourishing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
31.5g
Fat
19.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

20g Raw Cashews

2 cups chopped Kale (67g)

150g Extra-Firm Tofu

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

3 tbsp Water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a large pot of water to a gentle boil and cook the sweet potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, blend the raw cashews, garlic, nutritional yeast, lemon juice, and water in a high-speed blender until smooth and creamy. Adjust water as needed for desired sauce consistency.

  • 3

    Heat a non-stick skillet over medium heat. Cube the extra-firm tofu and sauté until lightly golden on all sides, about 5-7 minutes. Remove and set aside in a bowl.

  • 4

    In the same skillet, add the chopped kale and a splash of water to create steam. Sauté until the kale is just wilted, about 2-3 minutes.

  • 5

    Add the cooked gnocchi and seared tofu to the kale. Pour in the creamy cashew sauce and toss gently to combine, warming everything through.

  • 6

    Season with salt and pepper to taste, and serve immediately.

Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

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

Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Creamy Cashew Sauce and Wilted Kale

Enjoy a vibrant dish featuring tender sweet potato gnocchi tossed in a silky, creamy cashew sauce enhanced with a touch of nutritional yeast and fresh lemon. This comforting meal is balanced with protein-packed tofu and lightly wilted kale for a nourishing finish.

NUTRITION

555kcal
Protein
31.5g
Fat
19.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato Gnocchi

20g Raw Cashews

2 cups chopped Kale (67g)

150g Extra-Firm Tofu

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

3 tbsp Water

PREPARATION

  • 1

    Bring a large pot of water to a gentle boil and cook the sweet potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, blend the raw cashews, garlic, nutritional yeast, lemon juice, and water in a high-speed blender until smooth and creamy. Adjust water as needed for desired sauce consistency.

  • 3

    Heat a non-stick skillet over medium heat. Cube the extra-firm tofu and sauté until lightly golden on all sides, about 5-7 minutes. Remove and set aside in a bowl.

  • 4

    In the same skillet, add the chopped kale and a splash of water to create steam. Sauté until the kale is just wilted, about 2-3 minutes.

  • 5

    Add the cooked gnocchi and seared tofu to the kale. Pour in the creamy cashew sauce and toss gently to combine, warming everything through.

  • 6

    Season with salt and pepper to taste, and serve immediately.