YOUR SOLIN GENERATED RECIPE
Silky Sweet Potato Gnocchi with Roasted Asparagus and Fresh Pesto
Enjoy a vibrant plate of silky sweet potato gnocchi tossed with tender roasted asparagus and a fresh, aromatic basil pesto, crowned with succulent slices of grilled chicken breast. A satisfying fusion of flavors and textures that elevates your dinner experience while keeping your macros in check.
INGREDIENTS
1 serving (150g) Sweet Potato Gnocchi
1 cup (134g) Asparagus
2 tablespoons (30g) Fresh Basil Pesto
3 ounces (85g) Grilled Chicken Breast
PREPARATION
Preheat your oven to 400°F.
Toss the asparagus with a light drizzle of olive oil, salt, and pepper, and roast in the preheated oven for 10-12 minutes until tender.
Meanwhile, cook the sweet potato gnocchi according to package or recipe instructions, typically by boiling until they float to the surface.
In a skillet over medium heat, warm the cooked gnocchi with a bit of olive oil to give them a slight crisp on the edges, if desired.
Slice the grilled chicken breast into bite-sized pieces.
Toss the gnocchi with fresh basil pesto until evenly coated.
Plate the pesto-coated gnocchi, arrange the roasted asparagus and sliced grilled chicken on top, and serve warm.