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 the vibrant flavors of tender grilled chicken paired with pillowy potato gnocchi bathed in a luxuriously creamy basil pesto. The dish is elevated with the burst of sweet, roasted cherry tomatoes, creating a balanced plate that’s as pleasing to the eye as it is to the palate.

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NUTRITION

512kcal
Protein
46g
Fat
13g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Potato Gnocchi

1/4 cup Creamy Basil Pesto

1/2 cup Roasted Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Toss the cherry tomatoes lightly with a pinch of salt and a drizzle of olive oil on a baking sheet and roast for 10-12 minutes until they start to burst and caramelize.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a large skillet over medium heat, warm the creamy basil pesto gently. Add the cooked gnocchi to the skillet and toss to coat evenly.

  • 5

    Slice the grilled chicken breast into strips. Arrange the chicken and roasted cherry tomatoes on top of the pesto-coated gnocchi.

  • 6

    Finish with a garnish of fresh basil if desired and serve immediately.

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 the vibrant flavors of tender grilled chicken paired with pillowy potato gnocchi bathed in a luxuriously creamy basil pesto. The dish is elevated with the burst of sweet, roasted cherry tomatoes, creating a balanced plate that’s as pleasing to the eye as it is to the palate.

NUTRITION

512kcal
Protein
46g
Fat
13g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Potato Gnocchi

1/4 cup Creamy Basil Pesto

1/2 cup Roasted Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Toss the cherry tomatoes lightly with a pinch of salt and a drizzle of olive oil on a baking sheet and roast for 10-12 minutes until they start to burst and caramelize.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a large skillet over medium heat, warm the creamy basil pesto gently. Add the cooked gnocchi to the skillet and toss to coat evenly.

  • 5

    Slice the grilled chicken breast into strips. Arrange the chicken and roasted cherry tomatoes on top of the pesto-coated gnocchi.

  • 6

    Finish with a garnish of fresh basil if desired and serve immediately.