Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a revitalizing bowl of tender potato gnocchi enveloped in a lush, creamy basil pesto, studded with juicy roasted cherry tomatoes. This bright and satisfying dish melds the fresh vibrancy of basil with the rich tang of Greek yogurt and the savory depth of Parmesan, creating a harmonious blend of flavors perfect for a comforting dinner.

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NUTRITION

575kcal
Protein
37.4g
Fat
10.6g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

125g Potato Gnocchi

100g Cherry Tomatoes

200g Nonfat Greek Yogurt

25g Parmesan Cheese

20g Fresh Basil

1/2 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with the olive oil, a pinch of salt, and pepper, then spread them on a baking tray.

  • 2

    Roast the tomatoes in the oven for 10-12 minutes until they start to burst and become slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a blender or food processor, combine the fresh basil, garlic, Parmesan cheese, a portion of the Greek yogurt (about 50g reserved for blending), salt, and pepper. Blend until smooth to create a creamy basil pesto.

  • 5

    In a large mixing bowl, gently toss the warm gnocchi with the roasted cherry tomatoes. Drizzle the blended basil pesto over the gnocchi and mix until well combined.

  • 6

    Stir in the remaining Greek yogurt to achieve a silky, creamy texture, then adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately while warm, garnished with a few fresh basil leaves.

Creamy Basil Pesto Gnocchi with Roasted Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a revitalizing bowl of tender potato gnocchi enveloped in a lush, creamy basil pesto, studded with juicy roasted cherry tomatoes. This bright and satisfying dish melds the fresh vibrancy of basil with the rich tang of Greek yogurt and the savory depth of Parmesan, creating a harmonious blend of flavors perfect for a comforting dinner.

NUTRITION

575kcal
Protein
37.4g
Fat
10.6g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

125g Potato Gnocchi

100g Cherry Tomatoes

200g Nonfat Greek Yogurt

25g Parmesan Cheese

20g Fresh Basil

1/2 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with the olive oil, a pinch of salt, and pepper, then spread them on a baking tray.

  • 2

    Roast the tomatoes in the oven for 10-12 minutes until they start to burst and become slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.

  • 4

    In a blender or food processor, combine the fresh basil, garlic, Parmesan cheese, a portion of the Greek yogurt (about 50g reserved for blending), salt, and pepper. Blend until smooth to create a creamy basil pesto.

  • 5

    In a large mixing bowl, gently toss the warm gnocchi with the roasted cherry tomatoes. Drizzle the blended basil pesto over the gnocchi and mix until well combined.

  • 6

    Stir in the remaining Greek yogurt to achieve a silky, creamy texture, then adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately while warm, garnished with a few fresh basil leaves.