Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant, creamy twist on classic potato gnocchi, featuring a luscious basil pesto and tangy roasted cherry tomatoes enhanced with a protein-packed blend of Greek yogurt and tofu. This dish offers a delightful fusion of textures and freshness, perfect for lunch or dinner that nourishes your body and tantalizes your taste buds.

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NUTRITION

501kcal
Protein
31g
Fat
16.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

2 tablespoons Basil Pesto

1/2 cup Nonfat Greek Yogurt

100 grams Firm Tofu

1/2 cup Roasted Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F and place the cherry tomatoes on a baking sheet. Drizzle with a small amount of olive oil, season with salt and pepper, and roast for 10-12 minutes until they soften and slightly burst.

  • 2

    Meanwhile, cook the potato gnocchi according to package instructions in a large pot of salted boiling water until they float, then drain and set aside.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt and basil pesto until well combined to create your creamy sauce.

  • 4

    Cube the firm tofu into bite-sized pieces and gently toss into the sauce for added protein and texture.

  • 5

    Combine the cooked gnocchi with the creamy pesto sauce and tofu mixture, stirring until evenly coated.

  • 6

    Fold in the roasted cherry tomatoes, adjust seasoning with salt and pepper as needed, and serve warm.

Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant, creamy twist on classic potato gnocchi, featuring a luscious basil pesto and tangy roasted cherry tomatoes enhanced with a protein-packed blend of Greek yogurt and tofu. This dish offers a delightful fusion of textures and freshness, perfect for lunch or dinner that nourishes your body and tantalizes your taste buds.

NUTRITION

501kcal
Protein
31g
Fat
16.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

2 tablespoons Basil Pesto

1/2 cup Nonfat Greek Yogurt

100 grams Firm Tofu

1/2 cup Roasted Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F and place the cherry tomatoes on a baking sheet. Drizzle with a small amount of olive oil, season with salt and pepper, and roast for 10-12 minutes until they soften and slightly burst.

  • 2

    Meanwhile, cook the potato gnocchi according to package instructions in a large pot of salted boiling water until they float, then drain and set aside.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt and basil pesto until well combined to create your creamy sauce.

  • 4

    Cube the firm tofu into bite-sized pieces and gently toss into the sauce for added protein and texture.

  • 5

    Combine the cooked gnocchi with the creamy pesto sauce and tofu mixture, stirring until evenly coated.

  • 6

    Fold in the roasted cherry tomatoes, adjust seasoning with salt and pepper as needed, and serve warm.