YOUR SOLIN GENERATED RECIPE
Herby Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken
Savor this vibrant dish featuring delicate potato gnocchi tossed in a fresh basil pesto, studded with sweet roasted cherry tomatoes and complemented by slices of grilled chicken breast. This dish balances the aromatic essence of basil and garlic with the nutty crunch of pine nuts and a sprinkle of parmesan, creating a symphony of flavors that is as wholesome as it is delectable.
INGREDIENTS
100g Potato Gnocchi
3 oz Grilled Chicken Breast
100g Cherry Tomatoes
5g Fresh Basil Leaves
1 clove Garlic
1 tbsp Olive Oil
1 tbsp Pine Nuts
15g Parmesan Cheese
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the cherry tomatoes with a drizzle of olive oil, a pinch of salt and pepper, and roast them in the oven for about 10-12 minutes until they soften and begin to burst.
In a food processor or blender, combine the fresh basil leaves, garlic, pine nuts, a drizzle of olive oil, and a pinch of salt and pepper to create the pesto. Blend until smooth, then stir in the Parmesan cheese.
Cook the potato gnocchi according to package instructions until they float to the surface, then drain.
Thinly slice the pre-grilled chicken breast. If not already grilled, season the chicken with salt and pepper and grill until cooked through, then slice.
In a large bowl, gently toss the warm gnocchi with the herby pesto to coat evenly.
Fold in the roasted cherry tomatoes and grilled chicken slices, ensuring all components are well combined.
Serve immediately, garnishing with an extra sprinkle of Parmesan cheese and fresh basil if desired.