Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

Enjoy a vibrant twist on classic pesto gnocchi, where tender potato dumplings meet a creamy basil-infused sauce and bursts of roasted cherry tomatoes, complemented by succulent grilled chicken. This dish is a colorful, nutrient-packed meal with a perfect blend of flavors and textures.

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NUTRITION

552kcal
Protein
41.5g
Fat
16.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 oz Grilled Chicken Breast (113g)

100g Cherry Tomatoes

1 cup Fresh Basil Leaves (~20g)

1 Garlic Clove

1/2 tablespoon Olive Oil

1/4 cup Light Ricotta Cheese (62.5g)

1 teaspoon Pine Nuts

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the cherry tomatoes.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 10-12 minutes until they begin to blister.

  • 3

    Meanwhile, cook the potato gnocchi according to package instructions in a pot of boiling salted water. Drain and set aside.

  • 4

    In a food processor or blender, combine fresh basil leaves, garlic, pine nuts, the light ricotta cheese, and a little water if needed. Blend until smooth to form a creamy pesto sauce.

  • 5

    Season the grilled chicken breast with salt and pepper (if not pre-seasoned) and chop into bite-sized pieces.

  • 6

    In a large mixing bowl, gently toss the cooked gnocchi with the creamy basil pesto. Fold in the roasted cherry tomatoes and grilled chicken pieces.

  • 7

    Serve warm, garnishing with a few extra basil leaves or a drizzle of olive oil if desired.

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

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 and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

Enjoy a vibrant twist on classic pesto gnocchi, where tender potato dumplings meet a creamy basil-infused sauce and bursts of roasted cherry tomatoes, complemented by succulent grilled chicken. This dish is a colorful, nutrient-packed meal with a perfect blend of flavors and textures.

NUTRITION

552kcal
Protein
41.5g
Fat
16.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 oz Grilled Chicken Breast (113g)

100g Cherry Tomatoes

1 cup Fresh Basil Leaves (~20g)

1 Garlic Clove

1/2 tablespoon Olive Oil

1/4 cup Light Ricotta Cheese (62.5g)

1 teaspoon Pine Nuts

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the cherry tomatoes.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 10-12 minutes until they begin to blister.

  • 3

    Meanwhile, cook the potato gnocchi according to package instructions in a pot of boiling salted water. Drain and set aside.

  • 4

    In a food processor or blender, combine fresh basil leaves, garlic, pine nuts, the light ricotta cheese, and a little water if needed. Blend until smooth to form a creamy pesto sauce.

  • 5

    Season the grilled chicken breast with salt and pepper (if not pre-seasoned) and chop into bite-sized pieces.

  • 6

    In a large mixing bowl, gently toss the cooked gnocchi with the creamy basil pesto. Fold in the roasted cherry tomatoes and grilled chicken pieces.

  • 7

    Serve warm, garnishing with a few extra basil leaves or a drizzle of olive oil if desired.