Creamy Basil Pesto Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Vegetables

A vibrant dish featuring tender potato gnocchi tossed with a light, creamy basil pesto and roasted vegetables, all perfectly complemented by grilled chicken breast for a protein boost. This meal offers a satisfying balance of textures and flavors, making it a delightful option for dinner.

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NUTRITION

528kcal
Protein
37.4g
Fat
19.3g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Potato Gnocchi

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/4 cup Fresh Basil Leaves

1 tablespoon Olive Oil

1 tablespoon Parmesan Cheese

1 teaspoon Pine Nuts

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the halved cherry tomatoes and diced zucchini with a drizzle of olive oil, salt, and pepper; spread in a single layer on a baking sheet and roast for 15-20 minutes until tender.

  • 2

    Meanwhile, cook the potato gnocchi in a pot of boiling salted water until they float to the top, about 2-3 minutes. Drain and set aside.

  • 3

    For the pesto, blend the fresh basil, garlic, pine nuts, Parmesan cheese, lemon juice, and a small portion of olive oil until smooth. Adjust seasoning with salt and pepper.

  • 4

    Grill or pan-sear the chicken breast until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 5

    In a large bowl, combine the cooked gnocchi, roasted vegetables, and pesto sauce. Toss gently until evenly coated.

  • 6

    Plate the gnocchi and vegetable mixture, then top with sliced grilled chicken. Garnish with an extra sprinkle of Parmesan and fresh basil if desired, and serve warm.

Creamy Basil Pesto Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Vegetables

A vibrant dish featuring tender potato gnocchi tossed with a light, creamy basil pesto and roasted vegetables, all perfectly complemented by grilled chicken breast for a protein boost. This meal offers a satisfying balance of textures and flavors, making it a delightful option for dinner.

NUTRITION

528kcal
Protein
37.4g
Fat
19.3g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Potato Gnocchi

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/4 cup Fresh Basil Leaves

1 tablespoon Olive Oil

1 tablespoon Parmesan Cheese

1 teaspoon Pine Nuts

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the halved cherry tomatoes and diced zucchini with a drizzle of olive oil, salt, and pepper; spread in a single layer on a baking sheet and roast for 15-20 minutes until tender.

  • 2

    Meanwhile, cook the potato gnocchi in a pot of boiling salted water until they float to the top, about 2-3 minutes. Drain and set aside.

  • 3

    For the pesto, blend the fresh basil, garlic, pine nuts, Parmesan cheese, lemon juice, and a small portion of olive oil until smooth. Adjust seasoning with salt and pepper.

  • 4

    Grill or pan-sear the chicken breast until fully cooked, about 6-7 minutes per side, then slice into strips.

  • 5

    In a large bowl, combine the cooked gnocchi, roasted vegetables, and pesto sauce. Toss gently until evenly coated.

  • 6

    Plate the gnocchi and vegetable mixture, then top with sliced grilled chicken. Garnish with an extra sprinkle of Parmesan and fresh basil if desired, and serve warm.