YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Enjoy a delightful twist on classic gnocchi with a creamy basil pesto, perfectly complemented by tangy roasted cherry tomatoes and tender grilled chicken. This dish offers a harmonious blend of flavors and textures, from the pillowy gnocchi to the vibrant pesto, making it a satisfying meal for any dinner setting.
INGREDIENTS
100g cooked Potato Gnocchi
4 oz Grilled Chicken Breast
0.5 oz Parmesan Cheese
0.125 cup Non-fat Greek Yogurt
0.5 tsp Extra Virgin Olive Oil
0.5 tbsp Pine Nuts
1 cup Fresh Basil Leaves
1 clove Garlic
50g Roasted Cherry Tomatoes
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil; roast for about 10 minutes until they begin to burst.
Meanwhile, cook the potato gnocchi according to the package instructions. Drain and set aside.
In a food processor, combine fresh basil leaves, garlic, pine nuts, Parmesan cheese, Greek yogurt, and extra virgin olive oil. Blend until smooth to create a light, creamy pesto. Season with salt and pepper to taste.
Lightly season the chicken breast with salt and pepper. Grill over medium-high heat for about 5-6 minutes per side or until fully cooked. Once cooked, slice the chicken into strips.
In a large bowl, gently toss the cooked gnocchi with the creamy basil pesto until well coated.
Plate the pesto gnocchi, then top with sliced grilled chicken and roasted cherry tomatoes.
Serve immediately and enjoy your balanced, flavorful dinner.