YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Enjoy a vibrant medley of pillowy potato gnocchi tossed in a creamy basil pesto, accented by the burst of roasted cherry tomatoes and complemented by perfectly grilled chicken breast. This dish offers a delightful balance of savory flavors and textures, making it an ideal option for a satisfying meal at any time of day.
INGREDIENTS
125g Potato Gnocchi
3 oz Grilled Chicken Breast
1/2 cup Cherry Tomatoes
1 cup Fresh Basil Leaves
1 tbsp Olive Oil
1 clove Garlic
1 tbsp Pine Nuts
2 tbsp Low-Fat Greek Yogurt
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Spread the cherry tomatoes on a baking sheet, drizzle with a tiny bit of olive oil, and season with salt and pepper. Roast for about 10-12 minutes until they soften and burst slightly.
While the tomatoes roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface, then drain.
In a blender or food processor, combine fresh basil leaves, garlic, pine nuts, olive oil, and low-fat Greek yogurt. Blend until smooth, adding a little water if needed, then season with salt and pepper to create your creamy basil pesto.
Heat a grill pan over medium-high heat. Season the chicken breast with salt and pepper and grill for about 5-6 minutes per side or until fully cooked. Slice the chicken into strips.
In a large bowl, gently toss the cooked gnocchi with the creamy basil pesto, then fold in the roasted cherry tomatoes and sliced grilled chicken.
Serve immediately and enjoy a harmonious blend of flavors and textures.