YOUR SOLIN GENERATED RECIPE
Herby Basil Pesto Gnocchi with Roasted Cherry Tomatoes
Savor a vibrant fusion of pillowy potato gnocchi tossed in a homemade basil pesto, complemented by roasted cherry tomatoes and tender grilled chicken. This dish marries the fragrant, herbaceous pesto with the sweet tang of roasted tomatoes, creating a delightful balance that makes for a nourishing and satisfying dinner option.
INGREDIENTS
150 grams Potato Gnocchi
2.5 ounces Chicken Breast
150 grams Cherry Tomatoes
1 cup Fresh Basil
10 grams Pine Nuts
10 grams Parmesan Cheese
0.5 tablespoon Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F. Halve the cherry tomatoes, toss them with a pinch of salt and a drizzle of olive oil, and spread them out on a baking sheet. Roast in the oven for about 15-20 minutes until soft and slightly caramelized.
In a food processor, combine fresh basil, pine nuts, Parmesan cheese, garlic, and 0.5 tablespoon olive oil to create a rustic pesto sauce. Pulse until the ingredients are well blended but still with some texture. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil and cook the potato gnocchi until they float to the surface, about 2-3 minutes. Drain the gnocchi, reserving a bit of pasta water.
In a skillet over medium heat, lightly sauté the roasted cherry tomatoes with the pesto, then gently toss in the cooked gnocchi to evenly coat. If needed, add a splash of reserved pasta water to help distribute the sauce.
On a separate pan, quickly sauté or grill the chicken breast (2.5 ounces portion) until fully cooked and lightly browned. Slice the chicken into bite-sized pieces.
Plate the gnocchi mixture and top with the sliced chicken breast. Garnish with additional fresh basil or a light sprinkle of Parmesan if desired, and serve warm.