YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Enjoy a vibrant, creamy twist on classic gnocchi with a burst of roasted cherry tomatoes, fresh basil pesto, and perfectly grilled chicken. This dish balances soft, pillowy gnocchi and tangy, roasted tomatoes with a rich, silky pesto that lifts the flavor profile, making every bite a celebration of light, summery comfort.
INGREDIENTS
1 cup Potato Gnocchi
1 cup Cherry Tomatoes
4 ounces Grilled Chicken Breast
1 cup Fresh Basil Leaves
1 Garlic clove
1/4 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
2 tablespoons Shredded Parmesan Cheese
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 15 minutes until they begin to burst.
While the tomatoes roast, bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, until they float to the top. Drain and set aside.
For the basil pesto sauce, combine the fresh basil leaves, garlic, nonfat Greek yogurt, olive oil, Parmesan cheese, and lemon juice in a food processor. Blend until smooth, and season with a pinch of salt and pepper.
Grill the chicken breast until cooked through, about 6-7 minutes per side on a medium-high grill. Once done, let it rest for a few minutes before slicing into strips.
In a large bowl, toss the warm gnocchi with the pesto sauce until evenly coated. Gently fold in the roasted cherry tomatoes.
Plate the creamy gnocchi and top with grilled chicken slices. Garnish with a few extra basil leaves or a light sprinkle of Parmesan, if desired.