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

Indulge in a velvety, fresh dish where tender potato gnocchi meets a creamy basil pesto sauce, artfully blended with firm tofu, pine nuts, and garlic. Roasted cherry tomatoes and hearty chickpeas add bursts of sweetness and texture, creating a balanced, vibrant meal that delights the palate while supporting your nutritional goals.

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NUTRITION

589kcal
Protein
34.8g
Fat
14.4g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

190g Firm Tofu

55g Cooked Chickpeas

1 tbsp Pine Nuts

1 cup Cherry Tomatoes

1 cup Fresh Basil Leaves

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, spread the cherry tomatoes (with a drizzle of olive oil if desired, salt, and pepper) and roast for about 12-15 minutes until they blister and soften.

  • 2

    While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions, usually until they float to the top. Drain and set aside.

  • 3

    In a blender or food processor, combine the firm tofu, fresh basil leaves, pine nuts, and garlic clove. Blend until smooth, adding a small splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, gently toss the warm gnocchi with the creamy basil pesto sauce. Fold in the cooked chickpeas for added texture and protein.

  • 5

    Transfer the gnocchi mixture to serving bowls and top with the roasted cherry tomatoes. Serve immediately and enjoy the harmonious blend of flavors and textures.

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

Indulge in a velvety, fresh dish where tender potato gnocchi meets a creamy basil pesto sauce, artfully blended with firm tofu, pine nuts, and garlic. Roasted cherry tomatoes and hearty chickpeas add bursts of sweetness and texture, creating a balanced, vibrant meal that delights the palate while supporting your nutritional goals.

NUTRITION

589kcal
Protein
34.8g
Fat
14.4g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

190g Firm Tofu

55g Cooked Chickpeas

1 tbsp Pine Nuts

1 cup Cherry Tomatoes

1 cup Fresh Basil Leaves

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, spread the cherry tomatoes (with a drizzle of olive oil if desired, salt, and pepper) and roast for about 12-15 minutes until they blister and soften.

  • 2

    While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions, usually until they float to the top. Drain and set aside.

  • 3

    In a blender or food processor, combine the firm tofu, fresh basil leaves, pine nuts, and garlic clove. Blend until smooth, adding a small splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, gently toss the warm gnocchi with the creamy basil pesto sauce. Fold in the cooked chickpeas for added texture and protein.

  • 5

    Transfer the gnocchi mixture to serving bowls and top with the roasted cherry tomatoes. Serve immediately and enjoy the harmonious blend of flavors and textures.