YOUR SOLIN GENERATED RECIPE
Pillowy Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken
Delight in this light yet satisfying dish featuring pillowy cauliflower gnocchi tossed with a vibrant, fresh basil pesto, complemented by tender grilled chicken bites. The aromatic pesto, with just a touch of olive oil and pine nuts, elevates the humble gnocchi to a gourmet experience, perfect for a balanced meal any time of the day.
INGREDIENTS
150g Cauliflower Gnocchi
1 cup Fresh Basil Leaves
0.5 tbsp Extra Virgin Olive Oil
1 tbsp Pine Nuts
1 clove Garlic
2 tbsp Parmesan Cheese
4 oz Grilled Chicken Breast
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat. Add the cauliflower gnocchi and sauté until lightly golden and heated through, about 5-7 minutes. Season with a pinch of salt and pepper.
While the gnocchi cooks, prepare the basil pesto. In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
If not using pre-cooked chicken, grill a seasoned 4-ounce chicken breast until cooked through and slice it into bite-sized pieces.
Toss the sautéed gnocchi with the fresh basil pesto until well coated. Gently fold in the grilled chicken pieces.
Plate the dish and garnish with an extra drizzle of olive oil or a sprinkle of Parmesan if desired. Enjoy this balanced and flavorful meal.