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 comforting bowl of potato gnocchi bathed in a creamy basil-yogurt sauce, studded with sweet roasted cherry tomatoes and lean grilled chicken. The velvety sauce, enhanced with fresh basil, garlic, and a splash of lemon, offers a delicate balance of tang, creaminess, and herbaceous aroma, making it a delightful, satisfying meal.

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NUTRITION

567kcal
Protein
48.3g
Fat
8.7g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

100g Cherry Tomatoes

80g Grilled Chicken Breast

150g Nonfat Greek Yogurt

10g Fresh Basil Leaves

1 Garlic Clove

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they begin to burst and caramelize.

  • 3

    While tomatoes are roasting, cook the potato gnocchi in boiling salted water until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil leaves, garlic, and lemon juice. Blend until smooth to form a creamy basil sauce. Adjust seasoning with salt and pepper.

  • 5

    Combine the cooked gnocchi and roasted tomatoes in a large bowl. Gently fold in the creamy basil sauce.

  • 6

    Slice the grilled chicken breast and add it to the bowl, mixing gently to incorporate the protein evenly.

  • 7

    Serve immediately while warm, garnished with a little extra fresh basil 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 comforting bowl of potato gnocchi bathed in a creamy basil-yogurt sauce, studded with sweet roasted cherry tomatoes and lean grilled chicken. The velvety sauce, enhanced with fresh basil, garlic, and a splash of lemon, offers a delicate balance of tang, creaminess, and herbaceous aroma, making it a delightful, satisfying meal.

NUTRITION

567kcal
Protein
48.3g
Fat
8.7g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

100g Cherry Tomatoes

80g Grilled Chicken Breast

150g Nonfat Greek Yogurt

10g Fresh Basil Leaves

1 Garlic Clove

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they begin to burst and caramelize.

  • 3

    While tomatoes are roasting, cook the potato gnocchi in boiling salted water until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil leaves, garlic, and lemon juice. Blend until smooth to form a creamy basil sauce. Adjust seasoning with salt and pepper.

  • 5

    Combine the cooked gnocchi and roasted tomatoes in a large bowl. Gently fold in the creamy basil sauce.

  • 6

    Slice the grilled chicken breast and add it to the bowl, mixing gently to incorporate the protein evenly.

  • 7

    Serve immediately while warm, garnished with a little extra fresh basil if desired.