Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a delightful twist on gnocchi with a creamy basil pesto sauce, accented by the savory flavor of grilled chicken and sweet roasted cherry tomatoes. This dish balances tender potato gnocchi with a tangy, protein-packed boost, perfect for a satisfying dinner.

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NUTRITION

615kcal
Protein
43.5g
Fat
22.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

2 tbsp Basil Pesto

1 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper; spread them on a baking sheet and roast for 15-20 minutes until soft and slightly caramelized.

  • 2

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest briefly before slicing it into strips.

  • 4

    In a large bowl, combine the warm gnocchi with basil pesto and nonfat Greek yogurt. Toss gently until the gnocchi are evenly coated in the creamy pesto sauce.

  • 5

    Fold in the roasted cherry tomatoes and grilled chicken slices, mixing carefully to maintain texture. Adjust seasoning with extra salt and pepper if needed.

  • 6

    Serve immediately while warm, enjoying the contrast of creamy sauce, tender gnocchi, and bursts of roasted tomato flavor.

Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a delightful twist on gnocchi with a creamy basil pesto sauce, accented by the savory flavor of grilled chicken and sweet roasted cherry tomatoes. This dish balances tender potato gnocchi with a tangy, protein-packed boost, perfect for a satisfying dinner.

NUTRITION

615kcal
Protein
43.5g
Fat
22.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

2 tbsp Basil Pesto

1 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper; spread them on a baking sheet and roast for 15-20 minutes until soft and slightly caramelized.

  • 2

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest briefly before slicing it into strips.

  • 4

    In a large bowl, combine the warm gnocchi with basil pesto and nonfat Greek yogurt. Toss gently until the gnocchi are evenly coated in the creamy pesto sauce.

  • 5

    Fold in the roasted cherry tomatoes and grilled chicken slices, mixing carefully to maintain texture. Adjust seasoning with extra salt and pepper if needed.

  • 6

    Serve immediately while warm, enjoying the contrast of creamy sauce, tender gnocchi, and bursts of roasted tomato flavor.