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

Savor a delightful twist on classic gnocchi, where tender potato dumplings are enveloped in a rich, creamy basil pesto sauce and accented with sweet, roasted cherry tomatoes. Fresh basil adds a burst of herbal aroma, making this dish a perfect harmonization of flavors and textures for any meal.

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NUTRITION

583kcal
Protein
34.6g
Fat
22.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

2 tablespoons Basil Pesto

1 cup Roasted Cherry Tomatoes

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

0.25 cup Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and toss them lightly with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the tomatoes in the oven for about 15 minutes or until they start to soften and slightly caramelize.

  • 3

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

  • 4

    In a large bowl, combine the cooked gnocchi with the basil pesto. Stir in the nonfat Greek yogurt slowly to create a creamy, well-coated sauce. Adjust seasoning with salt and pepper.

  • 5

    Gently fold in the roasted cherry tomatoes, reserving a few for garnish.

  • 6

    Plate the creamy basil pesto gnocchi and garnish with fresh basil leaves and the reserved roasted tomatoes. 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

Savor a delightful twist on classic gnocchi, where tender potato dumplings are enveloped in a rich, creamy basil pesto sauce and accented with sweet, roasted cherry tomatoes. Fresh basil adds a burst of herbal aroma, making this dish a perfect harmonization of flavors and textures for any meal.

NUTRITION

583kcal
Protein
34.6g
Fat
22.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

2 tablespoons Basil Pesto

1 cup Roasted Cherry Tomatoes

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

0.25 cup Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and toss them lightly with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the tomatoes in the oven for about 15 minutes or until they start to soften and slightly caramelize.

  • 3

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

  • 4

    In a large bowl, combine the cooked gnocchi with the basil pesto. Stir in the nonfat Greek yogurt slowly to create a creamy, well-coated sauce. Adjust seasoning with salt and pepper.

  • 5

    Gently fold in the roasted cherry tomatoes, reserving a few for garnish.

  • 6

    Plate the creamy basil pesto gnocchi and garnish with fresh basil leaves and the reserved roasted tomatoes. Serve warm and enjoy!