YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Pine Nuts
Enjoy a delightful twist on a classic comfort dish with tender gnocchi enveloped in a creamy basil pesto sauce. This dish features a refreshing blend of fresh basil, garlic, and a light nonfat Greek yogurt combined with diced grilled chicken for an extra protein boost, all crowned with perfectly roasted pine nuts. The balance of textures and flavors makes it a satisfying meal for any time of the day.
INGREDIENTS
100g Potato Gnocchi
150g Nonfat Greek Yogurt
50g Grilled Chicken Breast, diced
15g Pine Nuts
1 cup Fresh Basil Leaves
1 Garlic Clove
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 350°F and spread pine nuts on a baking sheet. Toast them in the oven for about 5-7 minutes until lightly golden, stirring occasionally.
Meanwhile, cook the potato gnocchi in a large pot of boiling salted water until they float to the surface, then drain.
In a blender or food processor, combine fresh basil leaves, garlic clove, toasted pine nuts (reserve a few for garnish), olive oil, salt, and pepper. Blend until coarse.
Add the nonfat Greek yogurt to the blender and pulse until the mixture becomes smooth and creamy. Taste and adjust seasoning if necessary.
In a large skillet over medium heat, warm the creamy basil pesto sauce. Stir in the diced grilled chicken breast, letting it heat through.
Gently fold in the cooked gnocchi until they are well coated with the sauce. If the sauce is too thick, add a small splash of water to reach desired consistency.
Plate the dish and garnish with the remaining toasted pine nuts and a few extra basil leaves. Enjoy your creamy, protein-packed meal!