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

A beautifully balanced dish featuring tender slices of grilled chicken resting atop pillowy potato gnocchi, all tossed in a bright and creamy basil pesto that mingles fresh basil, nonfat Greek yogurt, and a hint of garlic. Roasted cherry tomatoes bring a burst of sweetness, making every bite a flavor-packed journey ideal for a wholesome dinner.

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NUTRITION

404kcal
Protein
36.4g
Fat
6.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Potato Gnocchi

1/4 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the cherry tomatoes, drizzle them with olive oil, and lightly season with salt and pepper before placing them on a baking sheet.

  • 2

    Roast the cherry tomatoes in the oven for about 12-15 minutes until they become soft and slightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until cooked through, approximately 6-7 minutes per side. Once done, slice the chicken into strips.

  • 4

    Meanwhile, boil water in a large pot and cook the gnocchi according to package instructions until they float to the surface, indicating they are done. Drain the gnocchi.

  • 5

    In a blender or food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, and a small drizzle of olive oil. Blend until smooth to create a creamy pesto sauce.

  • 6

    In a large mixing bowl, gently toss the warm gnocchi with the creamy basil pesto sauce, allowing the sauce to coat the gnocchi evenly.

  • 7

    Plate the pesto gnocchi, top with sliced grilled chicken and roasted cherry tomatoes, and serve immediately.

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

A beautifully balanced dish featuring tender slices of grilled chicken resting atop pillowy potato gnocchi, all tossed in a bright and creamy basil pesto that mingles fresh basil, nonfat Greek yogurt, and a hint of garlic. Roasted cherry tomatoes bring a burst of sweetness, making every bite a flavor-packed journey ideal for a wholesome dinner.

NUTRITION

404kcal
Protein
36.4g
Fat
6.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Potato Gnocchi

1/4 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the cherry tomatoes, drizzle them with olive oil, and lightly season with salt and pepper before placing them on a baking sheet.

  • 2

    Roast the cherry tomatoes in the oven for about 12-15 minutes until they become soft and slightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until cooked through, approximately 6-7 minutes per side. Once done, slice the chicken into strips.

  • 4

    Meanwhile, boil water in a large pot and cook the gnocchi according to package instructions until they float to the surface, indicating they are done. Drain the gnocchi.

  • 5

    In a blender or food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, and a small drizzle of olive oil. Blend until smooth to create a creamy pesto sauce.

  • 6

    In a large mixing bowl, gently toss the warm gnocchi with the creamy basil pesto sauce, allowing the sauce to coat the gnocchi evenly.

  • 7

    Plate the pesto gnocchi, top with sliced grilled chicken and roasted cherry tomatoes, and serve immediately.