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

Delight in a comforting bowl of pillowy potato gnocchi tossed in a vibrant, creamy basil pesto and complemented by sweet, roasted cherry tomatoes. This dish harmonizes the nutty richness of Parmesan and the tang of nonfat Greek yogurt for a luscious sauce that coats each bite, elevating a simple pasta dish into a gourmet experience.

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NUTRITION

586kcal
Protein
35.3g
Fat
19g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Potato Gnocchi

1 cup (150g) Cherry Tomatoes

1 handful (5g) Fresh Basil Leaves

1 Garlic Clove

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

    In a food processor or blender, combine the fresh basil leaves, garlic, the remaining olive oil, nonfat Greek yogurt, Parmesan cheese, salt, and pepper. Blend until smooth to create a creamy pesto sauce.

  • 5

    In a large bowl, toss the warm gnocchi with the creamy basil pesto until evenly coated.

  • 6

    Gently fold in the roasted tomatoes, ensuring they are well distributed without breaking them apart.

  • 7

    Plate the dish and finish with an extra sprinkle of Parmesan or fresh basil if desired. Serve warm and enjoy!

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

Delight in a comforting bowl of pillowy potato gnocchi tossed in a vibrant, creamy basil pesto and complemented by sweet, roasted cherry tomatoes. This dish harmonizes the nutty richness of Parmesan and the tang of nonfat Greek yogurt for a luscious sauce that coats each bite, elevating a simple pasta dish into a gourmet experience.

NUTRITION

586kcal
Protein
35.3g
Fat
19g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Potato Gnocchi

1 cup (150g) Cherry Tomatoes

1 handful (5g) Fresh Basil Leaves

1 Garlic Clove

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

    In a food processor or blender, combine the fresh basil leaves, garlic, the remaining olive oil, nonfat Greek yogurt, Parmesan cheese, salt, and pepper. Blend until smooth to create a creamy pesto sauce.

  • 5

    In a large bowl, toss the warm gnocchi with the creamy basil pesto until evenly coated.

  • 6

    Gently fold in the roasted tomatoes, ensuring they are well distributed without breaking them apart.

  • 7

    Plate the dish and finish with an extra sprinkle of Parmesan or fresh basil if desired. Serve warm and enjoy!