Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

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

Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

Enjoy a vibrant plate of tender cauliflower gnocchi smothered in a silky, homemade pesto cream blended with nonfat Greek yogurt and garnished with fresh basil and parsley. This dish offers a satisfying interplay of textures and a bright herbal lift, making it a perfect clean and balanced meal for any time of day.

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NUTRITION

580kcal
Protein
35.2g
Fat
17.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

2 tbsp Homemade Pesto Sauce

200g Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1/4 cup Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt.

  • 2

    Gently cook the cauliflower gnocchi in the boiling water according to package directions until tender and lightly golden, then drain and set aside.

  • 3

    In a bowl, combine the nonfat Greek yogurt with the homemade pesto sauce, stirring until a smooth, creamy mixture forms.

  • 4

    Fold in the drained cannellini beans, ensuring they are evenly distributed throughout the sauce.

  • 5

    Toss the warm gnocchi with the creamy pesto mixture until every piece is well coated.

  • 6

    Plate the gnocchi and garnish generously with freshly chopped basil and parsley.

  • 7

    Serve immediately and enjoy the harmonious blend of creamy, herby flavors with a satisfying texture.

Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

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

Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Cauliflower Gnocchi with Fresh Herbs

Enjoy a vibrant plate of tender cauliflower gnocchi smothered in a silky, homemade pesto cream blended with nonfat Greek yogurt and garnished with fresh basil and parsley. This dish offers a satisfying interplay of textures and a bright herbal lift, making it a perfect clean and balanced meal for any time of day.

NUTRITION

580kcal
Protein
35.2g
Fat
17.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

2 tbsp Homemade Pesto Sauce

200g Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1/4 cup Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt.

  • 2

    Gently cook the cauliflower gnocchi in the boiling water according to package directions until tender and lightly golden, then drain and set aside.

  • 3

    In a bowl, combine the nonfat Greek yogurt with the homemade pesto sauce, stirring until a smooth, creamy mixture forms.

  • 4

    Fold in the drained cannellini beans, ensuring they are evenly distributed throughout the sauce.

  • 5

    Toss the warm gnocchi with the creamy pesto mixture until every piece is well coated.

  • 6

    Plate the gnocchi and garnish generously with freshly chopped basil and parsley.

  • 7

    Serve immediately and enjoy the harmonious blend of creamy, herby flavors with a satisfying texture.