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

Enjoy a delightful bowl of pillowy potato gnocchi bathed in a creamy basil pesto sauce, accompanied by succulent grilled chicken breast and sweet roasted cherry tomatoes. This dish strikes the perfect balance between indulgence and nourishment, offering fresh basil aromas, a burst of roasted tomato tang, and a satisfying protein boost.

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NUTRITION

578kcal
Protein
46.9g
Fat
16.8g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200g Potato Gnocchi

1 cup Cherry Tomatoes

1 cup Fresh Basil

1 tbsp Pine Nuts

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the cherry tomatoes in the oven for about 15-20 minutes until they soften and begin to blister.

  • 3

    Season the chicken breast with salt and pepper and grill or pan-sear it over medium heat until cooked through (about 6-7 minutes per side). Once done, slice into strips.

  • 4

    Meanwhile, cook the potato gnocchi according to package instructions until they float to the top, then drain.

  • 5

    In a food processor or blender, combine fresh basil, garlic, pine nuts, and Greek yogurt. Blend until smooth, adding a small drizzle of olive oil if needed to reach a creamy consistency. Season the pesto with salt and pepper.

  • 6

    Toss the cooked gnocchi with the creamy pesto sauce until evenly coated.

  • 7

    Plate the pesto gnocchi, top with the roasted cherry tomatoes, and garnish with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy the balanced combination of flavors and textures.

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

Enjoy a delightful bowl of pillowy potato gnocchi bathed in a creamy basil pesto sauce, accompanied by succulent grilled chicken breast and sweet roasted cherry tomatoes. This dish strikes the perfect balance between indulgence and nourishment, offering fresh basil aromas, a burst of roasted tomato tang, and a satisfying protein boost.

NUTRITION

578kcal
Protein
46.9g
Fat
16.8g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200g Potato Gnocchi

1 cup Cherry Tomatoes

1 cup Fresh Basil

1 tbsp Pine Nuts

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the cherry tomatoes in the oven for about 15-20 minutes until they soften and begin to blister.

  • 3

    Season the chicken breast with salt and pepper and grill or pan-sear it over medium heat until cooked through (about 6-7 minutes per side). Once done, slice into strips.

  • 4

    Meanwhile, cook the potato gnocchi according to package instructions until they float to the top, then drain.

  • 5

    In a food processor or blender, combine fresh basil, garlic, pine nuts, and Greek yogurt. Blend until smooth, adding a small drizzle of olive oil if needed to reach a creamy consistency. Season the pesto with salt and pepper.

  • 6

    Toss the cooked gnocchi with the creamy pesto sauce until evenly coated.

  • 7

    Plate the pesto gnocchi, top with the roasted cherry tomatoes, and garnish with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy the balanced combination of flavors and textures.