YOUR SOLIN GENERATED RECIPE
Gnocchi with Pan-Seared Chicken, Fresh Basil Pesto, and Roasted Asparagus
Enjoy a vibrant plate combining tender pan-seared chicken and soft potato gnocchi, tossed in a fragrant homemade basil pesto and balanced by the crisp freshness of roasted asparagus. Each bite offers a harmonious mix of textures and rich, aromatic flavors.
INGREDIENTS
3 oz Chicken Breast, skinless
1 cup Potato Gnocchi
6 spears Asparagus
0.5 cup Fresh Basil Leaves
0.5 tbsp Pine Nuts
0.5 tbsp Extra Virgin Olive Oil (for pesto)
1 Garlic Clove
1 tsp Fresh Lemon Juice
0.5 tsp Extra Virgin Olive Oil (for asparagus)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the asparagus spears with a drizzle of olive oil (about 0.5 tsp), salt, and pepper, and spread them on a baking sheet. Roast for about 10 minutes until tender and slightly crisp.
While the asparagus roasts, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and pan-sear the chicken for about 4-5 minutes per side until cooked through and golden brown. Once done, let it rest before slicing.
In a small food processor or blender, combine the fresh basil leaves, pine nuts, garlic, lemon juice, and 0.5 tbsp olive oil. Blend until smooth, forming a fresh basil pesto.
Cook the gnocchi according to package instructions (typically boiling for 2-3 minutes until they float to the top). Drain well.
In a large bowl, gently toss the cooked gnocchi with the basil pesto. Arrange the sliced chicken on top and add the roasted asparagus alongside.
Finish with an extra drizzle of fresh basil pesto if desired, and season with additional salt and pepper to taste before serving.