YOUR SOLIN GENERATED RECIPE
Basil-Walnut Pesto Gnocchi with Roasted Cherry Tomatoes
Enjoy a vibrant fusion of flavors with our Basil-Walnut Pesto Gnocchi paired with perfectly roasted cherry tomatoes and tender grilled chicken breast. This dish harmoniously combines the fresh, aromatic basil and crunchy walnuts in a luxurious pesto, elevating the pillowy gnocchi and juicy tomatoes while packing a protein punch from the grilled chicken. A true celebration of textures and taste that satisfies both your palate and nutritional goals.
INGREDIENTS
100 grams Potato Gnocchi
4 ounces Grilled Chicken Breast
10 grams Walnuts
10 grams Fresh Basil Leaves
8 grams Extra-Virgin Olive Oil
1 clove Garlic
0.5 cup Cherry Tomatoes (halved)
PREPARATION
Preheat your oven to 400°F. Toss the halved cherry tomatoes with a light drizzle of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 12-15 minutes until they start to burst and caramelize.
While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface. Drain and set aside.
Prepare the pesto by blending the walnuts, fresh basil leaves, garlic, and extra-virgin olive oil in a food processor until smooth. Season with a pinch of salt and pepper to taste.
Season the chicken breast with salt and pepper. Grill on a preheated grill pan over medium-high heat for about 6-7 minutes per side or until fully cooked and nicely charred. Once done, slice the chicken into strips.
In a large bowl, combine the cooked gnocchi with the pesto sauce, gently tossing to evenly coat. Fold in the roasted cherry tomatoes.
Plate the pesto gnocchi and top with the sliced grilled chicken breast. Garnish with extra basil if desired and serve immediately.