Creamy Basil Pesto Gnocchi with Roasted Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Savor a hearty bowl of pillowy potato gnocchi tossed in a velvety basil pesto sauce with bursts of roasted cherry tomatoes and tender grilled chicken. The dish marries the brightness of fresh basil and lemon juice with the creaminess of Greek yogurt, making for an irresistible and balanced meal.

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NUTRITION

435kcal
Protein
37.5g
Fat
10g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

100g Potato Gnocchi

100g Cherry Tomatoes

10g Fresh Basil Leaves

30g Nonfat Greek Yogurt

1 tsp Olive Oil

5g Grated Parmesan Cheese

1 Garlic Clove

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt, then spread them on a baking sheet. Roast for about 15 minutes until they are soft and slightly charred.

  • 2

    In a small blender or food processor, combine the fresh basil leaves, garlic, Greek yogurt, lemon juice, olive oil, and grated Parmesan. Blend until smooth to create your creamy pesto sauce.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions; they are done when they float to the surface. Drain well.

  • 4

    Grill the chicken breast until cooked through and lightly charred on the outside, then dice into bite-sized pieces.

  • 5

    In a large mixing bowl, gently toss the cooked gnocchi with the creamy basil pesto sauce, roasted tomatoes, and grilled chicken pieces until evenly coated.

  • 6

    Serve immediately, garnished with a few fresh basil leaves and a light sprinkle of Parmesan if desired.

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Savor a hearty bowl of pillowy potato gnocchi tossed in a velvety basil pesto sauce with bursts of roasted cherry tomatoes and tender grilled chicken. The dish marries the brightness of fresh basil and lemon juice with the creaminess of Greek yogurt, making for an irresistible and balanced meal.

NUTRITION

435kcal
Protein
37.5g
Fat
10g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

100g Potato Gnocchi

100g Cherry Tomatoes

10g Fresh Basil Leaves

30g Nonfat Greek Yogurt

1 tsp Olive Oil

5g Grated Parmesan Cheese

1 Garlic Clove

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt, then spread them on a baking sheet. Roast for about 15 minutes until they are soft and slightly charred.

  • 2

    In a small blender or food processor, combine the fresh basil leaves, garlic, Greek yogurt, lemon juice, olive oil, and grated Parmesan. Blend until smooth to create your creamy pesto sauce.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions; they are done when they float to the surface. Drain well.

  • 4

    Grill the chicken breast until cooked through and lightly charred on the outside, then dice into bite-sized pieces.

  • 5

    In a large mixing bowl, gently toss the cooked gnocchi with the creamy basil pesto sauce, roasted tomatoes, and grilled chicken pieces until evenly coated.

  • 6

    Serve immediately, garnished with a few fresh basil leaves and a light sprinkle of Parmesan if desired.