Creamy Basil Pesto Cauliflower Gnocchi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Enjoy a vibrant twist on classic pesto with these tender cauliflower gnocchi tossed in a creamy basil pesto sauce enhanced with a touch of Greek yogurt and finished with savory grilled chicken. The dish bursts with herbaceous freshness and a satisfying, balanced finish—perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

535kcal
Protein
48.3g
Fat
16g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Cauliflower Gnocchi

3 ounces Grilled Chicken Breast (85g)

1 cup Fresh Basil Leaves

1 tablespoon Pine Nuts

1 clove Garlic

1/2 cup Low-Fat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the cauliflower gnocchi according to package instructions until tender and slightly crisp on the outside. Drain and set aside.

  • 2

    In a food processor, combine fresh basil leaves, pine nuts, garlic, low-fat Greek yogurt, grated Parmesan cheese, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Slice the grilled chicken breast into bite-sized pieces.

  • 4

    In a large skillet over medium heat, add the cooked gnocchi and gently toss with the basil pesto sauce to coat evenly. Heat through for 2-3 minutes.

  • 5

    Fold in the sliced grilled chicken, ensuring it is warmed and well-distributed among the gnocchi.

  • 6

    Taste and adjust seasoning as needed, then plate and serve immediately for a warm and satisfying meal.

Creamy Basil Pesto Cauliflower Gnocchi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Enjoy a vibrant twist on classic pesto with these tender cauliflower gnocchi tossed in a creamy basil pesto sauce enhanced with a touch of Greek yogurt and finished with savory grilled chicken. The dish bursts with herbaceous freshness and a satisfying, balanced finish—perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

535kcal
Protein
48.3g
Fat
16g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Cauliflower Gnocchi

3 ounces Grilled Chicken Breast (85g)

1 cup Fresh Basil Leaves

1 tablespoon Pine Nuts

1 clove Garlic

1/2 cup Low-Fat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the cauliflower gnocchi according to package instructions until tender and slightly crisp on the outside. Drain and set aside.

  • 2

    In a food processor, combine fresh basil leaves, pine nuts, garlic, low-fat Greek yogurt, grated Parmesan cheese, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Slice the grilled chicken breast into bite-sized pieces.

  • 4

    In a large skillet over medium heat, add the cooked gnocchi and gently toss with the basil pesto sauce to coat evenly. Heat through for 2-3 minutes.

  • 5

    Fold in the sliced grilled chicken, ensuring it is warmed and well-distributed among the gnocchi.

  • 6

    Taste and adjust seasoning as needed, then plate and serve immediately for a warm and satisfying meal.