Creamy Basil Pesto Cauliflower Gnocchi

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

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Savor a delightful twist on classic gnocchi with tender cauliflower gnocchi bathed in a creamy basil pesto sauce. This dish features a velvety blend of non-fat Greek yogurt and cannellini beans for a protein boost, harmoniously balanced with the aromatic freshness of basil, garlic, and a hint of olive oil.

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NUTRITION

560kcal
Protein
36.5g
Fat
19.1g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

1 cup Cannellini Beans

1/2 cup Non-Fat Greek Yogurt

1 cup Fresh Basil

1 clove Garlic

1 tbsp Olive Oil

1 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the cauliflower gnocchi according to package instructions until they float to the top, then drain.

  • 2

    In a food processor or blender, combine fresh basil, garlic, olive oil, and nutritional yeast. Blend until smooth, adding a splash of water if needed to achieve a pesto consistency.

  • 3

    In a pan over medium heat, warm the cooked gnocchi with the cannellini beans for 1-2 minutes.

  • 4

    Lower the heat and stir in non-fat Greek yogurt along with the basil pesto, mixing until the sauce is creamy and coats the gnocchi evenly.

  • 5

    Season with salt and pepper to taste, and heat gently for another 2 minutes to meld the flavors.

  • 6

    Plate the creamy basil pesto cauliflower gnocchi and serve immediately.

Creamy Basil Pesto Cauliflower Gnocchi

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

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Savor a delightful twist on classic gnocchi with tender cauliflower gnocchi bathed in a creamy basil pesto sauce. This dish features a velvety blend of non-fat Greek yogurt and cannellini beans for a protein boost, harmoniously balanced with the aromatic freshness of basil, garlic, and a hint of olive oil.

NUTRITION

560kcal
Protein
36.5g
Fat
19.1g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

1 cup Cannellini Beans

1/2 cup Non-Fat Greek Yogurt

1 cup Fresh Basil

1 clove Garlic

1 tbsp Olive Oil

1 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the cauliflower gnocchi according to package instructions until they float to the top, then drain.

  • 2

    In a food processor or blender, combine fresh basil, garlic, olive oil, and nutritional yeast. Blend until smooth, adding a splash of water if needed to achieve a pesto consistency.

  • 3

    In a pan over medium heat, warm the cooked gnocchi with the cannellini beans for 1-2 minutes.

  • 4

    Lower the heat and stir in non-fat Greek yogurt along with the basil pesto, mixing until the sauce is creamy and coats the gnocchi evenly.

  • 5

    Season with salt and pepper to taste, and heat gently for another 2 minutes to meld the flavors.

  • 6

    Plate the creamy basil pesto cauliflower gnocchi and serve immediately.