Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a delightful twist on classic gnocchi with a creamy, light basil pesto sauce, complemented by succulent shrimp and tangy roasted tomatoes. This dish offers an enticing blend of textures and flavors, balancing the soft, pillowy gnocchi with the burst of roasted tomato and the vibrant, aromatic pesto enhanced by creamy Greek yogurt.

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NUTRITION

492kcal
Protein
44.5g
Fat
11.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

150g Nonfat Greek Yogurt

100g Roasted Tomatoes

1 tbsp Light Basil Pesto

4 oz Shrimp (peeled and deveined)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Arrange chopped tomatoes on a baking sheet, season lightly with salt and pepper, and roast for about 15-20 minutes until slightly caramelized.

  • 2

    Meanwhile, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package directions until they float to the top, then drain.

  • 3

    In a small bowl, combine nonfat Greek yogurt with the basil pesto to create a creamy, light sauce.

  • 4

    In a skillet, quickly sauté the shrimp on medium-high heat for 2-3 minutes per side until just cooked through and pink.

  • 5

    Toss the hot gnocchi with the creamy pesto sauce until evenly coated. Gently fold in the roasted tomatoes and sautéed shrimp.

  • 6

    Plate the dish and serve immediately while warm, enjoying the balance of soft gnocchi, creamy sauce, and succulent shrimp with the tang of roasted tomatoes.

Creamy Basil Pesto Gnocchi with Roasted 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a delightful twist on classic gnocchi with a creamy, light basil pesto sauce, complemented by succulent shrimp and tangy roasted tomatoes. This dish offers an enticing blend of textures and flavors, balancing the soft, pillowy gnocchi with the burst of roasted tomato and the vibrant, aromatic pesto enhanced by creamy Greek yogurt.

NUTRITION

492kcal
Protein
44.5g
Fat
11.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

150g Nonfat Greek Yogurt

100g Roasted Tomatoes

1 tbsp Light Basil Pesto

4 oz Shrimp (peeled and deveined)

PREPARATION

  • 1

    Preheat your oven to 400°F. Arrange chopped tomatoes on a baking sheet, season lightly with salt and pepper, and roast for about 15-20 minutes until slightly caramelized.

  • 2

    Meanwhile, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package directions until they float to the top, then drain.

  • 3

    In a small bowl, combine nonfat Greek yogurt with the basil pesto to create a creamy, light sauce.

  • 4

    In a skillet, quickly sauté the shrimp on medium-high heat for 2-3 minutes per side until just cooked through and pink.

  • 5

    Toss the hot gnocchi with the creamy pesto sauce until evenly coated. Gently fold in the roasted tomatoes and sautéed shrimp.

  • 6

    Plate the dish and serve immediately while warm, enjoying the balance of soft gnocchi, creamy sauce, and succulent shrimp with the tang of roasted tomatoes.