Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Savor the delightful fusion of pillowy potato gnocchi bathed in a velvety basil pesto infused with creamy Greek yogurt, accented by the burst of sweetness from roasted cherry tomatoes and the lean, grilled chicken that adds a hearty protein punch. This dish offers a harmonious balance of textures and vibrant flavors, making it a versatile meal perfect for any time of the day.

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NUTRITION

559kcal
Protein
49.2g
Fat
15.7g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup roasted Cherry Tomatoes (approx. 150g)

1 handful Fresh Basil

1 tbsp Pine Nuts

1 clove Garlic

0.75 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Parmesan Cheese

2 oz Grilled Chicken Breast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the cherry tomatoes, drizzle with a dash of olive oil, season with salt and pepper, and roast on a baking sheet for 15-20 minutes until softened and slightly caramelized.

  • 2

    In a food processor or blender, combine fresh basil, pine nuts, garlic, nonfat Greek yogurt, olive oil, Parmesan cheese, a pinch of salt, and pepper. Blend until smooth to create a creamy pesto.

  • 3

    Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, then drain.

  • 4

    While the gnocchi is cooking, prepare the grilled chicken. Season a 2-ounce chicken breast with salt and pepper and grill over medium heat for 4-5 minutes per side or until fully cooked. Slice into strips.

  • 5

    In a large bowl, combine the hot gnocchi with the creamy basil pesto, gently stirring to coat evenly. Fold in the roasted cherry tomatoes.

  • 6

    Plate the pesto gnocchi, topping with the grilled chicken slices. Garnish with additional fresh basil if desired, and serve immediately.

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes

Savor the delightful fusion of pillowy potato gnocchi bathed in a velvety basil pesto infused with creamy Greek yogurt, accented by the burst of sweetness from roasted cherry tomatoes and the lean, grilled chicken that adds a hearty protein punch. This dish offers a harmonious balance of textures and vibrant flavors, making it a versatile meal perfect for any time of the day.

NUTRITION

559kcal
Protein
49.2g
Fat
15.7g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup roasted Cherry Tomatoes (approx. 150g)

1 handful Fresh Basil

1 tbsp Pine Nuts

1 clove Garlic

0.75 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Parmesan Cheese

2 oz Grilled Chicken Breast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the cherry tomatoes, drizzle with a dash of olive oil, season with salt and pepper, and roast on a baking sheet for 15-20 minutes until softened and slightly caramelized.

  • 2

    In a food processor or blender, combine fresh basil, pine nuts, garlic, nonfat Greek yogurt, olive oil, Parmesan cheese, a pinch of salt, and pepper. Blend until smooth to create a creamy pesto.

  • 3

    Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, then drain.

  • 4

    While the gnocchi is cooking, prepare the grilled chicken. Season a 2-ounce chicken breast with salt and pepper and grill over medium heat for 4-5 minutes per side or until fully cooked. Slice into strips.

  • 5

    In a large bowl, combine the hot gnocchi with the creamy basil pesto, gently stirring to coat evenly. Fold in the roasted cherry tomatoes.

  • 6

    Plate the pesto gnocchi, topping with the grilled chicken slices. Garnish with additional fresh basil if desired, and serve immediately.