american

Brown Butter Sage Sweet Potato Gnocchi with Mushrooms

This dish pairs sweet potato gnocchi with unsalted butter, cremini mushrooms and fresh sage. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

58 g Carbohydrates

41 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

288g sweet potato gnocchi (store-bought) 389 kcal
2.54 tbsp (20g) unsalted butter 143 kcal
2g cremini mushrooms (sliced) 0 kcal
1.27 tbsp (10g) fresh sage (chopped) 27 kcal
2.54 tbsp (20g) parmesan cheese (finely grated) 80 kcal
1.27 tbsp (18g) lemon juice 5 kcal
0.32 tsp (1g) kosher salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

sweet potato gnocchi (store-bought)
Bring a pot of salted water to a boil. Boil gnocchi until they float, then drain well.
unsalted butter
Heat a skillet over medium. Add butter and cook 2-3 minutes until it smells nutty and turns amber; watch closely.
cremini mushrooms (sliced)
Add mushrooms and cook 5-6 minutes until browned and their moisture evaporates.
sweet potato gnocchi (store-bought)unsalted butterfresh sage (chopped)kosher salt
Stir in sage and a pinch of salt. Add gnocchi and toss to coat in brown butter.
parmesan cheese (finely grated)lemon juice
Finish with lemon juice and parmesan. Taste and adjust seasoning, then serve hot.