YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Gnocchi with Sage Brown Butter and Chicken Breast
A comforting plate of herb-roasted sweet potato gnocchi tossed in a fragrant sage brown butter sauce and topped with seared chicken breast. This dish balances the natural sweetness of roasted sweet potatoes and the nutty, caramelized butter with the savory flavor of herb-infused chicken, creating a delightful meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (~130g)
2 tablespoons Gluten-Free Flour (~16g total)
3 ounces Chicken Breast (~85g)
1 tablespoon Unsalted Butter (~14g)
2 tablespoons Fresh Sage Leaves, chopped
1 teaspoon Olive Oil
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it on a baking sheet for about 45 minutes until tender. Once roasted, let it cool slightly, then scoop out the flesh and mash until smooth.
Mix the mashed sweet potato with gluten-free flour gradually until a dough forms. If the dough is sticky, add a bit more flour. On a lightly floured surface, roll portions of the dough into long logs and cut into 1-inch pieces to form gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain gently and set aside.
While the gnocchi cooks, season the chicken breast with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 5-6 minutes per side until cooked through and slightly golden. Once cooked, slice the chicken into strips.
In a separate small saucepan, melt the butter over medium heat. Allow it to cook and foam until it begins to brown lightly, then stir in the chopped fresh sage. Watch carefully so the butter does not burn.
Combine the cooked gnocchi with the sage brown butter in a large bowl. Toss gently to coat evenly. Plate the gnocchi and top with sliced chicken breast. Finish with an extra sprinkle of fresh sage, salt, and pepper if desired.