YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes
Enjoy this vibrant and wholesome dish featuring tender potato gnocchi tossed in a creamy, basil-infused pesto that perfectly complements roasted cherry tomatoes and succulent chicken breast. Every bite offers a delightful blend of fresh basil, zesty lemon, and a touch of nutritional yeast, creating a satisfying balance of flavors and textures.
INGREDIENTS
150g Potato Gnocchi
100g Chicken Breast (cooked)
150g Cherry Tomatoes
100g Nonfat Greek Yogurt
30g Fresh Basil Leaves
1 Garlic Clove
1 Tbsp Lemon Juice
1 Teaspoon Olive Oil
1 Tbsp Nutritional Yeast
PREPARATION
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 12-15 minutes until they are softened and slightly caramelized.
While the tomatoes roast, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package directions until they float to the surface, then drain.
Meanwhile, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, cook the chicken breast for about 5-6 minutes per side or until fully cooked. Once done, slice into bite-sized pieces.
In a food processor or blender, combine the fresh basil leaves, garlic, lemon juice, nutritional yeast, a splash of water, and a small amount of the roasted tomatoes' juices if desired. Blend until smooth, then add the nonfat Greek yogurt and blend again until a creamy pesto forms.
In a large bowl, toss the cooked gnocchi with the creamy basil pesto, gently folding in the roasted cherry tomatoes and sliced chicken.
Serve immediately, garnished with a few extra basil leaves if desired.