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

Savor the delightful fusion of chewy potato gnocchi, tender shrimp, and sweet roasted cherry tomatoes enveloped in a light, creamy basil pesto. The vibrant pesto, made with fresh basil, garlic, a splash of lemon, and nonfat Greek yogurt, elevates this dish into a perfectly balanced, protein-packed delight with a burst of summer flavor.

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NUTRITION

507kcal
Protein
38.2g
Fat
16g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (approx. 150g)

3 oz Shrimp, cooked (approx. 85g)

1/2 cup Cherry Tomatoes (approx. 75g)

1 cup Fresh Basil Leaves (approx. 30g)

1/3 cup Nonfat Greek Yogurt (approx. 80g)

1 tbsp Olive Oil (approx. 14g)

1 clove Garlic (approx. 3g)

1 tbsp Lemon Juice (approx. 15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Spread cherry tomatoes on a baking sheet, lightly drizzle with a tiny bit of olive oil if desired, and roast for 10 minutes until they begin to soften and burst.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain and set aside.

  • 3

    In a food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, lemon juice, and olive oil. Blend until smooth, creating a creamy pesto sauce.

  • 4

    In a large skillet over medium heat, add the cooked shrimp and gently warm them for a couple of minutes. Add the cooked gnocchi and roasted cherry tomatoes to the skillet.

  • 5

    Pour the creamy basil pesto over the mixture and toss gently to ensure even coating. Allow everything to heat together for an additional 2 minutes.

  • 6

    Plate the dish and serve warm, enjoying the harmonious blend of flavors and textures.

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

Savor the delightful fusion of chewy potato gnocchi, tender shrimp, and sweet roasted cherry tomatoes enveloped in a light, creamy basil pesto. The vibrant pesto, made with fresh basil, garlic, a splash of lemon, and nonfat Greek yogurt, elevates this dish into a perfectly balanced, protein-packed delight with a burst of summer flavor.

NUTRITION

507kcal
Protein
38.2g
Fat
16g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (approx. 150g)

3 oz Shrimp, cooked (approx. 85g)

1/2 cup Cherry Tomatoes (approx. 75g)

1 cup Fresh Basil Leaves (approx. 30g)

1/3 cup Nonfat Greek Yogurt (approx. 80g)

1 tbsp Olive Oil (approx. 14g)

1 clove Garlic (approx. 3g)

1 tbsp Lemon Juice (approx. 15g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Spread cherry tomatoes on a baking sheet, lightly drizzle with a tiny bit of olive oil if desired, and roast for 10 minutes until they begin to soften and burst.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain and set aside.

  • 3

    In a food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, lemon juice, and olive oil. Blend until smooth, creating a creamy pesto sauce.

  • 4

    In a large skillet over medium heat, add the cooked shrimp and gently warm them for a couple of minutes. Add the cooked gnocchi and roasted cherry tomatoes to the skillet.

  • 5

    Pour the creamy basil pesto over the mixture and toss gently to ensure even coating. Allow everything to heat together for an additional 2 minutes.

  • 6

    Plate the dish and serve warm, enjoying the harmonious blend of flavors and textures.