YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Gnocchi with Sun-Dried Tomato Sauce
Enjoy a vibrant plate of tender potato gnocchi tossed with a medley of roasted bell peppers and zucchini, all enveloped in a rich sun-dried tomato sauce. The dish is elevated with slices of perfectly grilled chicken breast, adding a lean protein boost while harmonizing bright, savory flavors with a touch of herbaceous freshness.
INGREDIENTS
150 grams Potato Gnocchi
1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)
0.33 cup Sun-Dried Tomato Sauce
3 ounces Grilled Chicken Breast
PREPARATION
Preheat your oven to 400°F. Arrange chopped bell peppers and zucchini on a baking sheet, drizzle lightly with olive oil, season with salt and pepper, then roast for 20 minutes until tender and slightly charred.
Meanwhile, bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.
In a small saucepan, gently warm the sun-dried tomato sauce. If desired, add a minced garlic clove and a few torn basil leaves for enhanced flavor.
Grill the chicken breast on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes before slicing into strips.
Combine the cooked gnocchi with the roasted vegetables in a large bowl. Pour the warmed sun-dried tomato sauce over the top and gently toss to combine.
Plate the gnocchi mixture and top with sliced grilled chicken breast. Garnish with a few fresh basil leaves if desired, then serve immediately.