YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes
Savor this creamy, vibrant dish that blends pillowy potato gnocchi with a luxurious basil pesto cream sauce, enriched by the bright burst of roasted cherry tomatoes and complemented by tender grilled chicken. Every bite delivers a concert of fresh basil aromas, sun-roasted tomatoes, and a velvety, protein-boosted sauce, making this meal as nourishing as it is delicious.
INGREDIENTS
150 g Potato Gnocchi
150 g Cherry Tomatoes
1 cup Fresh Basil Leaves (loosely packed)
1 tbsp Pine Nuts
1 tsp Extra Virgin Olive Oil
1 Garlic Clove
1/2 cup Nonfat Greek Yogurt
3 oz Grilled Chicken Breast
1 tsp Fresh Lemon Juice
PREPARATION
Preheat the oven to 400°F.
On a baking sheet, toss the cherry tomatoes with half the olive oil and a pinch of salt. Roast for 10-12 minutes until they begin to blister.
In a food processor, combine the fresh basil, pine nuts, garlic, lemon juice, remaining olive oil, a pinch of salt and pepper, and a small splash of water if needed. Blend until smooth to form a pesto.
In a small bowl, mix the pesto with nonfat Greek yogurt to create a creamy sauce.
Cook the gnocchi according to package instructions until they float to the surface. Drain and reserve a little cooking water.
Meanwhile, slice the grilled chicken breast into strips.
Toss the hot gnocchi with the creamy basil pesto sauce, adding a bit of reserved water if necessary to coat evenly.
Plate the gnocchi, top with roasted cherry tomatoes and grilled chicken slices, and finish with a drizzle of extra olive oil and a few fresh basil leaves as garnish.