YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Tomatoes
Enjoy a vibrant bowl of tender potato gnocchi tossed in a rich, creamy basil pesto sauce, paired with sweet roasted tomatoes and complemented by perfectly grilled chicken breast for an extra protein boost. This dish offers a harmonious blend of flavors and textures, making it a satisfying meal for dinner.
INGREDIENTS
100g Chicken Breast
75g Potato Gnocchi
2 tbsp Basil Pesto
100g Roasted Tomatoes
2 tbsp Light Cream
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the tomatoes and preheat a grill pan for the chicken.
Slice the tomatoes in half, drizzle with a small amount of olive oil, sprinkle with salt and pepper, and roast them in the oven for 15-20 minutes until tender and slightly caramelized.
Season the chicken breast with salt, pepper, and a touch of Italian herbs. Grill the chicken on a preheated grill pan for about 6-7 minutes on each side or until fully cooked. Once done, let it rest and slice into strips.
Meanwhile, cook the potato gnocchi according to package instructions until they float to the surface, then drain.
In a large skillet over medium-low heat, combine the gnocchi with the basil pesto and light cream. Toss gently to coat the gnocchi evenly, warming the sauce through without overcooking.
Plate the creamy gnocchi, top with roasted tomatoes and grilled chicken slices, and serve immediately.