Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant plate of golden potato gnocchi tossed in a silky, creamy basil pesto, accented by sweet roasted cherry tomatoes and slices of tender grilled chicken breast. This dish marries the herby brightness of fresh basil with a subtle tang from Greek yogurt, offering a delightful balance of textures and flavors.

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NUTRITION

441kcal
Protein
36.2g
Fat
13.6g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

3 oz Chicken Breast (grilled)

100g Roasted Cherry Tomatoes

0.5 cup Fresh Basil Leaves

1 tsp Pine Nuts

0.25 clove Garlic

0.5 tbsp Olive Oil

5g Parmesan Cheese

15g Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the cherry tomatoes.

  • 2

    Toss the cherry tomatoes with a small drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until softened and slightly charred.

  • 3

    Meanwhile, cook the gnocchi according to package instructions until they float to the top, then drain and set aside.

  • 4

    Season the chicken breast with salt and pepper and grill over medium heat for about 6-7 minutes per side until cooked through, then slice into bite-size strips.

  • 5

    In a small food processor, blend the fresh basil leaves, pine nuts, garlic, olive oil, Parmesan cheese, and non-fat Greek yogurt until smooth to create a light, creamy pesto sauce.

  • 6

    Toss the cooked gnocchi with the pesto sauce until evenly coated.

  • 7

    Plate the pesto gnocchi, then top with the roasted cherry tomatoes and sliced grilled chicken.

  • 8

    Finish with a few extra basil leaves and a light sprinkle of Parmesan if desired. Serve warm and enjoy!

Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant plate of golden potato gnocchi tossed in a silky, creamy basil pesto, accented by sweet roasted cherry tomatoes and slices of tender grilled chicken breast. This dish marries the herby brightness of fresh basil with a subtle tang from Greek yogurt, offering a delightful balance of textures and flavors.

NUTRITION

441kcal
Protein
36.2g
Fat
13.6g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

3 oz Chicken Breast (grilled)

100g Roasted Cherry Tomatoes

0.5 cup Fresh Basil Leaves

1 tsp Pine Nuts

0.25 clove Garlic

0.5 tbsp Olive Oil

5g Parmesan Cheese

15g Non-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the cherry tomatoes.

  • 2

    Toss the cherry tomatoes with a small drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until softened and slightly charred.

  • 3

    Meanwhile, cook the gnocchi according to package instructions until they float to the top, then drain and set aside.

  • 4

    Season the chicken breast with salt and pepper and grill over medium heat for about 6-7 minutes per side until cooked through, then slice into bite-size strips.

  • 5

    In a small food processor, blend the fresh basil leaves, pine nuts, garlic, olive oil, Parmesan cheese, and non-fat Greek yogurt until smooth to create a light, creamy pesto sauce.

  • 6

    Toss the cooked gnocchi with the pesto sauce until evenly coated.

  • 7

    Plate the pesto gnocchi, then top with the roasted cherry tomatoes and sliced grilled chicken.

  • 8

    Finish with a few extra basil leaves and a light sprinkle of Parmesan if desired. Serve warm and enjoy!