YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Savor a vibrant plate of soft, pillowy potato gnocchi tossed in a luscious, creamy basil pesto, brightened up with the tang of roasted cherry tomatoes and topped with tender grilled chicken breast. The medley of fresh basil, toasted pine nuts, and zesty lemon creates an aromatic sauce that perfectly harmonizes with each bite, making it an irresistible choice for a wholesome meal.
INGREDIENTS
1 cup Potato Gnocchi (150g)
1/2 cup Cherry Tomatoes (75g)
1 cup Fresh Basil (21g)
1 Garlic Clove
1 tbsp Pine Nuts (8g)
1/2 cup Nonfat Greek Yogurt (125g)
1 tsp Olive Oil (5g)
1 tbsp Grated Parmesan Cheese (5g)
3 oz Grilled Chicken Breast (85g)
1 tsp Lemon Juice (5g)
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt, and roast them on a baking sheet for about 10-12 minutes until they begin to blister.
Meanwhile, cook the gnocchi in a pot of boiling salted water until they float to the surface, indicating they are done. Drain and set aside.
In a food processor, combine fresh basil, garlic, pine nuts, nonfat Greek yogurt, lemon juice, and grated Parmesan cheese. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.
In a large skillet over medium heat, warm the prepared pesto with an extra drizzle of olive oil if desired. Add the cooked gnocchi and gently toss to coat evenly with the sauce.
Slice the grilled chicken breast into strips and add on top of the gnocchi, then gently fold in the roasted cherry tomatoes.
Plate the dish, garnish with extra basil leaves or a light sprinkle of Parmesan if desired, and serve immediately.