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

Enjoy a luxurious blend of tender potato gnocchi tossed with a light, creamy basil pesto and juicy roasted cherry tomatoes, topped with slices of grilled chicken breast. This dish strikes the perfect balance between indulgence and nutritious fuel, delivering a satisfying texture, vibrant color, and a burst of fresh basil aroma.

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NUTRITION

543kcal
Protein
36.9g
Fat
11.6g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

3 oz Grilled Chicken Breast

1 cup Cherry Tomatoes

1 clove Garlic

1 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1/2 tbsp Grated Parmesan Cheese

1/2 tsp Extra Virgin Olive Oil

1 tsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes, toss them lightly with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until they soften and start to caramelize.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes, then drain.

  • 3

    Meanwhile, prepare the creamy basil pesto by blending the garlic, fresh basil leaves, pine nuts, grated Parmesan, extra virgin olive oil, and nonfat Greek yogurt until smooth. Season with a pinch of salt and pepper.

  • 4

    Slice or dice the grilled chicken breast into bite-sized pieces.

  • 5

    In a large mixing bowl, gently toss the warm gnocchi with the roasted tomatoes, chicken pieces, and the creamy basil pesto until well coated.

  • 6

    Serve immediately, garnished with a few extra basil leaves or a light sprinkle of Parmesan if desired.

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

Enjoy a luxurious blend of tender potato gnocchi tossed with a light, creamy basil pesto and juicy roasted cherry tomatoes, topped with slices of grilled chicken breast. This dish strikes the perfect balance between indulgence and nutritious fuel, delivering a satisfying texture, vibrant color, and a burst of fresh basil aroma.

NUTRITION

543kcal
Protein
36.9g
Fat
11.6g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

3 oz Grilled Chicken Breast

1 cup Cherry Tomatoes

1 clove Garlic

1 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1/2 tbsp Grated Parmesan Cheese

1/2 tsp Extra Virgin Olive Oil

1 tsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes, toss them lightly with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until they soften and start to caramelize.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes, then drain.

  • 3

    Meanwhile, prepare the creamy basil pesto by blending the garlic, fresh basil leaves, pine nuts, grated Parmesan, extra virgin olive oil, and nonfat Greek yogurt until smooth. Season with a pinch of salt and pepper.

  • 4

    Slice or dice the grilled chicken breast into bite-sized pieces.

  • 5

    In a large mixing bowl, gently toss the warm gnocchi with the roasted tomatoes, chicken pieces, and the creamy basil pesto until well coated.

  • 6

    Serve immediately, garnished with a few extra basil leaves or a light sprinkle of Parmesan if desired.