YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil
Enjoy a light yet satisfying dish featuring tender potato gnocchi tossed in a creamy part-skim ricotta sauce, enhanced by succulent blistered cherry tomatoes, aromatic garlic, and fresh basil. A hint of grilled chicken adds a protein boost, creating a balanced meal bursting with texture and flavor.
INGREDIENTS
200g Potato Gnocchi
1/2 cup Part-Skim Ricotta Cheese
2.5 oz Grilled Chicken Breast
5 Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
2 tbsp Fresh Basil
PREPARATION
Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top. Drain and set aside.
In a skillet, warm the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and cook until the skins blister, turning occasionally, about 3-4 minutes.
Gently stir in the part-skim ricotta cheese to create a light, creamy sauce. Season with salt and pepper to taste.
Fold in the drained gnocchi and finely chopped fresh basil so they are evenly coated with the sauce.
Top the dish with sliced grilled chicken breast to boost protein, and gently toss to combine before serving.