Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant, comforting bowl of pillowy potato gnocchi tossed in a luscious, homemade basil pesto and bright roasted cherry tomatoes. Finished with a creamy swirl of nonfat Greek yogurt, a sprinkle of Parmesan and hearty chickpeas, this dish delivers delightful textures and a burst of fresh flavor, perfect for any meal of the day.

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NUTRITION

549kcal
Protein
31.5g
Fat
15.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (115g) Potato Gnocchi

1 cup (150g) Cherry Tomatoes

2 tbsp Basil Pesto

1 cup (245g) Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1/4 cup Canned Chickpeas

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the cherry tomatoes on a lightly oiled baking sheet, season with a pinch of salt and pepper, and roast for about 12-15 minutes until they are blistered and softened.

  • 2

    While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions or until they float to the top. Drain and set aside.

  • 3

    In a large mixing bowl, combine the hot gnocchi with the basil pesto, ensuring each piece is well-coated.

  • 4

    Gently fold in the roasted cherry tomatoes and drained chickpeas.

  • 5

    Transfer the mixture to serving bowls and top with a generous swirl of nonfat Greek yogurt.

  • 6

    Finish with a light sprinkle of grated Parmesan cheese, and add extra salt and pepper to taste if desired.

  • 7

    Serve warm and enjoy your creamy, protein-packed meal.

Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant, comforting bowl of pillowy potato gnocchi tossed in a luscious, homemade basil pesto and bright roasted cherry tomatoes. Finished with a creamy swirl of nonfat Greek yogurt, a sprinkle of Parmesan and hearty chickpeas, this dish delivers delightful textures and a burst of fresh flavor, perfect for any meal of the day.

NUTRITION

549kcal
Protein
31.5g
Fat
15.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (115g) Potato Gnocchi

1 cup (150g) Cherry Tomatoes

2 tbsp Basil Pesto

1 cup (245g) Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1/4 cup Canned Chickpeas

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the cherry tomatoes on a lightly oiled baking sheet, season with a pinch of salt and pepper, and roast for about 12-15 minutes until they are blistered and softened.

  • 2

    While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions or until they float to the top. Drain and set aside.

  • 3

    In a large mixing bowl, combine the hot gnocchi with the basil pesto, ensuring each piece is well-coated.

  • 4

    Gently fold in the roasted cherry tomatoes and drained chickpeas.

  • 5

    Transfer the mixture to serving bowls and top with a generous swirl of nonfat Greek yogurt.

  • 6

    Finish with a light sprinkle of grated Parmesan cheese, and add extra salt and pepper to taste if desired.

  • 7

    Serve warm and enjoy your creamy, protein-packed meal.