YOUR SOLIN GENERATED RECIPE
Herb-Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Savor a delightful fusion of flavors in this Herb-Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes, elevated by tender grilled chicken slices. The nutty basil pesto mingles beautifully with the soft, roasted gnocchi and sweet burst of tomatoes, creating a balanced dish that is as nourishing as it is delicious.
INGREDIENTS
3/4 cup Cauliflower Gnocchi (approx 90g)
1 cup Cherry Tomatoes (approx 150g)
2 tbsp Basil Pesto (approx 30g)
3 oz Grilled Chicken Breast (approx 85g)
Fresh Basil Leaves (for garnish)
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until they begin to blister.
Meanwhile, heat a non-stick skillet over medium heat. Add the cauliflower gnocchi and sauté for about 5-7 minutes until lightly golden and heated through.
If not pre-cooked, grill the chicken breast until it reaches an internal temperature of 165°F, then slice into bite-sized pieces.
Remove the tomatoes from the oven and combine them with the sautéed gnocchi. Drizzle the basil pesto over the mix and toss gently to coat evenly.
Plate the gnocchi and tomato mixture, then top with slices of grilled chicken breast.
Garnish with fresh basil leaves and serve immediately.