YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Gnocchi with Roasted Tomatoes
Savor the rich and comforting flavors of tender potato gnocchi enveloped in a creamy basil pesto sauce, complemented by juicy roasted cherry tomatoes and perfectly grilled chicken breast. This dish is a balance of textures and vibrant colors, offering a satisfying taste experience that’s both heartwarming and energizing.
INGREDIENTS
1 serving (150g) Potato Gnocchi
4 ounces Chicken Breast (113g)
2 tbsp Basil Pesto (30g)
1 cup Cherry Tomatoes (150g)
1 cup Fresh Spinach (30g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F. Toss cherry tomatoes with olive oil and a pinch of salt, and roast them on a baking sheet for about 15-20 minutes until tender and slightly caramelized.
Season the chicken breast lightly with salt and pepper, and grill it on a preheated grill or skillet over medium heat for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest before slicing into strips.
Meanwhile, cook the potato gnocchi in a large pot of boiling salted water. The gnocchi is done when it floats to the surface, about 2-3 minutes. Drain and set aside.
In a large bowl, combine the warm gnocchi with the basil pesto and fresh spinach. Toss gently so that the spinach wilts slightly and the gnocchi is evenly coated.
Plate the pesto gnocchi, then top with roasted tomatoes and grilled chicken strips. Serve immediately and enjoy a comforting, flavor-packed meal.