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

Savor a luscious bowl of tender potato gnocchi enveloped in a vibrant, creamy basil pesto. This dish marries the sweet burst of roasted cherry tomatoes with a subtly tangy nonfat Greek yogurt infusion, enhanced by a sprinkle of Parmesan and the wholesome addition of chickpeas. A delightfully balanced plate bursting with fresh basil aroma and savory flavors, perfect for a nutritious, satisfying meal.

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NUTRITION

579kcal
Protein
32.3g
Fat
12.9g
Carbs
80.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 tsp Olive Oil

1 tsp Pine Nuts

15g Shredded Parmesan Cheese

1/2 cup Nonfat Greek Yogurt

1 Garlic Clove

1/4 cup Cooked Chickpeas

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil. Roast for about 10-12 minutes until the tomatoes start to burst.

  • 2

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

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic clove, pine nuts, the measured olive oil, and roasted cherry tomatoes. Blend until roughly smooth.

  • 4

    Transfer the mixture to a bowl and stir in the nonfat Greek yogurt and shredded Parmesan cheese. Season with salt and pepper to taste, creating a creamy basil pesto sauce.

  • 5

    Gently toss the cooked gnocchi and chickpeas in the creamy pesto until well coated. If needed, adjust seasonings.

  • 6

    Serve immediately, garnishing with additional fresh basil or a light sprinkle of Parmesan if desired.

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

Savor a luscious bowl of tender potato gnocchi enveloped in a vibrant, creamy basil pesto. This dish marries the sweet burst of roasted cherry tomatoes with a subtly tangy nonfat Greek yogurt infusion, enhanced by a sprinkle of Parmesan and the wholesome addition of chickpeas. A delightfully balanced plate bursting with fresh basil aroma and savory flavors, perfect for a nutritious, satisfying meal.

NUTRITION

579kcal
Protein
32.3g
Fat
12.9g
Carbs
80.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 tsp Olive Oil

1 tsp Pine Nuts

15g Shredded Parmesan Cheese

1/2 cup Nonfat Greek Yogurt

1 Garlic Clove

1/4 cup Cooked Chickpeas

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil. Roast for about 10-12 minutes until the tomatoes start to burst.

  • 2

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

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic clove, pine nuts, the measured olive oil, and roasted cherry tomatoes. Blend until roughly smooth.

  • 4

    Transfer the mixture to a bowl and stir in the nonfat Greek yogurt and shredded Parmesan cheese. Season with salt and pepper to taste, creating a creamy basil pesto sauce.

  • 5

    Gently toss the cooked gnocchi and chickpeas in the creamy pesto until well coated. If needed, adjust seasonings.

  • 6

    Serve immediately, garnishing with additional fresh basil or a light sprinkle of Parmesan if desired.