YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Cauliflower Gnocchi
A vibrant twist on classic gnocchi featuring roasted cauliflower gnocchi tossed in a luscious, creamy basil pesto sauce and tender grilled chicken. The aromatic basil blended with pine nuts, garlic, and a touch of Parmesan creates a harmonious sauce that elevates the dish, perfect for a comforting yet energizing meal.
INGREDIENTS
3 ounces Chicken Breast
1 serving Cauliflower Gnocchi (approx. 130g)
1 cup Fresh Basil Leaves
1 tablespoon Pine Nuts
1 clove Garlic
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Grated Parmesan Cheese
1 tablespoon Unsweetened Almond Milk
PREPARATION
Preheat your oven to 400°F. Season the chicken breast lightly with salt and pepper and roast it until fully cooked, about 15-20 minutes, then allow it to rest before slicing.
Meanwhile, heat a non-stick skillet over medium heat and add the cauliflower gnocchi. Sauté until they are golden and slightly crispy on the edges, about 5-7 minutes.
In a blender or food processor, combine the fresh basil leaves, pine nuts, garlic, extra virgin olive oil, grated Parmesan cheese, and unsweetened almond milk. Blend until smooth to create a creamy pesto sauce.
Toss the sautéed gnocchi in the blended pesto until well coated. If the sauce is too thick, add a splash more almond milk to reach your desired consistency.
Plate the gnocchi and top with the sliced roasted chicken. Garnish with extra basil if desired and serve warm.