YOUR SOLIN GENERATED RECIPE
Herb-Roasted Cauliflower Ricotta Gnocchi with Grilled Chicken
Savor this wholesome twist on classic gnocchi featuring tender herb-roasted cauliflower, creamy part-skim ricotta, and perfectly grilled chicken breast, all tossed with fresh garlic and basil. This dish offers an inviting balance of textures and flavors, from the crisp roasted veggies to the luxurious, tangy ricotta coating each pillow-soft gnocchi, creating a harmoniously hearty meal.
INGREDIENTS
3 ounces Chicken Breast
150 grams Cauliflower
80 grams Part-Skim Ricotta Cheese
80 grams Potato Gnocchi
1 teaspoon Olive Oil
1 clove Garlic
2 tablespoons Fresh Basil
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the cauliflower florets with a drizzle of olive oil, salt, pepper, and fresh thyme, then roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.
While the cauliflower roasts, season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Once done, slice into bite-sized pieces.
In a small saucepan, bring water to a boil with a pinch of salt. Add the potato gnocchi and cook according to package instructions (typically until they float to the top, about 2-3 minutes). Drain and set aside.
In a large bowl, gently combine the hot gnocchi with the roasted cauliflower, sliced grilled chicken, and part-skim ricotta cheese. Add finely minced garlic and chopped fresh basil. Adjust seasoning with salt and pepper.
Toss everything until well coated, ensuring the ricotta evenly coats the ingredients and the warmth helps meld the flavors.
Plate the gnocchi, garnish with extra basil if desired, and serve immediately.