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

A delightful fusion of tender gnocchi enveloped in a silky, ricotta-infused basil pesto sauce, studded with roasted cherry tomatoes and savory grilled chicken, creating a rich, herbaceous dish with vibrant flavors and textures.

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NUTRITION

553kcal
Protein
48.4g
Fat
17.3g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked potato gnocchi (~110g)

3 oz grilled chicken breast (~85g)

1 cup cherry tomatoes (~149g)

2 tbsp homemade basil pesto (~30g)

1/4 cup part-skim ricotta (~62g)

Fresh basil leaves (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss cherry tomatoes with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 12-15 minutes until they soften and begin to blister.

  • 2

    Meanwhile, prepare the pesto sauce by blending fresh basil leaves, garlic, walnuts, olive oil, Parmesan cheese, salt, and pepper until smooth. Set aside 2 tablespoons of this pesto for the dish.

  • 3

    Cook the potato gnocchi in a large pot of salted boiling water until they float to the top, about 2-3 minutes. Drain well.

  • 4

    Lightly season the chicken breast and grill it until fully cooked, about 6-8 minutes per side. Once cool enough, slice or cube into bite-sized pieces.

  • 5

    In a large skillet over medium heat, combine the cooked gnocchi, roasted cherry tomatoes, grilled chicken, and ricotta. Stir gently and add the reserved pesto sauce, mixing until everything is well coated and creamy.

  • 6

    Plate the dish and garnish with fresh basil leaves. Serve warm and enjoy the rich, creamy textures paired with vibrant tomato bursts.

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

A delightful fusion of tender gnocchi enveloped in a silky, ricotta-infused basil pesto sauce, studded with roasted cherry tomatoes and savory grilled chicken, creating a rich, herbaceous dish with vibrant flavors and textures.

NUTRITION

553kcal
Protein
48.4g
Fat
17.3g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked potato gnocchi (~110g)

3 oz grilled chicken breast (~85g)

1 cup cherry tomatoes (~149g)

2 tbsp homemade basil pesto (~30g)

1/4 cup part-skim ricotta (~62g)

Fresh basil leaves (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss cherry tomatoes with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 12-15 minutes until they soften and begin to blister.

  • 2

    Meanwhile, prepare the pesto sauce by blending fresh basil leaves, garlic, walnuts, olive oil, Parmesan cheese, salt, and pepper until smooth. Set aside 2 tablespoons of this pesto for the dish.

  • 3

    Cook the potato gnocchi in a large pot of salted boiling water until they float to the top, about 2-3 minutes. Drain well.

  • 4

    Lightly season the chicken breast and grill it until fully cooked, about 6-8 minutes per side. Once cool enough, slice or cube into bite-sized pieces.

  • 5

    In a large skillet over medium heat, combine the cooked gnocchi, roasted cherry tomatoes, grilled chicken, and ricotta. Stir gently and add the reserved pesto sauce, mixing until everything is well coated and creamy.

  • 6

    Plate the dish and garnish with fresh basil leaves. Serve warm and enjoy the rich, creamy textures paired with vibrant tomato bursts.