Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a vibrant fusion of flavors with tender grilled chicken, pillowy potato gnocchi tossed in a light, creamy basil pesto sauce, and sweet roasted cherry tomatoes. Each bite delivers a delightful mix of fresh basil aroma, tangy tomatoes, and savory chicken, perfect for a satisfying dinner meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
49g
Fat
15g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1 cup Potato Gnocchi

1 cup Cherry Tomatoes

1 tbsp Basil Pesto

1/8 cup Low-fat Greek Yogurt

1 tbsp grated Parmesan Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and place them on a baking tray. Drizzle lightly with olive oil and season with a pinch of salt and pepper.

  • 2

    Roast the tomatoes in the oven for about 12 minutes until they start to caramelize and soften.

  • 3

    While the tomatoes are roasting, heat a grill pan over medium heat and cook the chicken breast for about 5-6 minutes per side or until fully cooked. Let it rest briefly before slicing.

  • 4

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain the gnocchi.

  • 5

    In a small bowl, combine the basil pesto, low-fat Greek yogurt, and grated Parmesan cheese to create a creamy sauce.

  • 6

    Gently toss the warm gnocchi with the creamy pesto sauce until evenly coated.

  • 7

    Plate the dressed gnocchi, arrange the sliced chicken breast on top, and scatter the roasted tomatoes over the dish.

  • 8

    Garnish with extra fresh basil if desired, and serve immediately.

Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a vibrant fusion of flavors with tender grilled chicken, pillowy potato gnocchi tossed in a light, creamy basil pesto sauce, and sweet roasted cherry tomatoes. Each bite delivers a delightful mix of fresh basil aroma, tangy tomatoes, and savory chicken, perfect for a satisfying dinner meal.

NUTRITION

499kcal
Protein
49g
Fat
15g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1 cup Potato Gnocchi

1 cup Cherry Tomatoes

1 tbsp Basil Pesto

1/8 cup Low-fat Greek Yogurt

1 tbsp grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and place them on a baking tray. Drizzle lightly with olive oil and season with a pinch of salt and pepper.

  • 2

    Roast the tomatoes in the oven for about 12 minutes until they start to caramelize and soften.

  • 3

    While the tomatoes are roasting, heat a grill pan over medium heat and cook the chicken breast for about 5-6 minutes per side or until fully cooked. Let it rest briefly before slicing.

  • 4

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain the gnocchi.

  • 5

    In a small bowl, combine the basil pesto, low-fat Greek yogurt, and grated Parmesan cheese to create a creamy sauce.

  • 6

    Gently toss the warm gnocchi with the creamy pesto sauce until evenly coated.

  • 7

    Plate the dressed gnocchi, arrange the sliced chicken breast on top, and scatter the roasted tomatoes over the dish.

  • 8

    Garnish with extra fresh basil if desired, and serve immediately.