Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

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

Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

Tender potato gnocchi pan-seared until golden and tossed in a fragrant sage-infused butter sauce with succulent roasted chicken breast.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
39.3g
Fat
15.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 tbsp grass-fed butter

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

6 whole sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then roast at 400°F for 20 minutes or until the internal temperature reaches 165°F.

  • 2

    Slice the cooked chicken into thin, bite-sized strips and set aside.

  • 3

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

  • 4

    Heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter begins to foam and turn slightly brown.

  • 5

    Add the sage leaves and minced garlic to the skillet, sautéing for 1 minute until the sage is crisp and aromatic.

  • 6

    Add the drained gnocchi to the skillet and sear for 2-3 minutes, tossing occasionally until the edges are crispy and golden.

  • 7

    Stir in the sliced chicken and grated parmesan, tossing everything together for 1 minute to melt the cheese and coat the ingredients in the sauce.

Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

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

Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Pan-Seared Gnocchi with Sage Butter and Roasted Chicken

Tender potato gnocchi pan-seared until golden and tossed in a fragrant sage-infused butter sauce with succulent roasted chicken breast.

NUTRITION

490kcal
Protein
39.3g
Fat
15.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 tbsp grass-fed butter

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

6 whole sage leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then roast at 400°F for 20 minutes or until the internal temperature reaches 165°F.

  • 2

    Slice the cooked chicken into thin, bite-sized strips and set aside.

  • 3

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

  • 4

    Heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter begins to foam and turn slightly brown.

  • 5

    Add the sage leaves and minced garlic to the skillet, sautéing for 1 minute until the sage is crisp and aromatic.

  • 6

    Add the drained gnocchi to the skillet and sear for 2-3 minutes, tossing occasionally until the edges are crispy and golden.

  • 7

    Stir in the sliced chicken and grated parmesan, tossing everything together for 1 minute to melt the cheese and coat the ingredients in the sauce.