Gnocchi with Fresh Herb Pesto and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Fresh Herb Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Herb Pesto and Roasted Asparagus

Enjoy a vibrant medley of tender potato gnocchi tossed in a fresh herb pesto, complemented by perfectly roasted asparagus and succulent grilled chicken. This dish balances velvety textures with crunchy asparagus tips while infusing every bite with the aromatic essence of basil and garlic.

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NUTRITION

839kcal
Protein
51.5g
Fat
44.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup packed Fresh Basil

1 tbsp Extra Virgin Olive Oil

1 oz grated Parmesan Cheese

1 tbsp Pine Nuts

1 clove Garlic

100g Grilled Chicken Breast

6 spears Roasted Asparagus

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet for about 10-12 minutes until tender.

  • 2

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain.

  • 3

    In a food processor, combine the fresh basil, garlic, pine nuts, grated Parmesan cheese, and olive oil. Blend until a creamy pesto forms, seasoning with salt and pepper to taste.

  • 4

    Slice the grilled chicken breast into bite-sized pieces. If it’s not pre-cooked, grill seasoned chicken breast until fully cooked and then slice.

  • 5

    Toss the cooked gnocchi with the fresh herb pesto in a large bowl until well coated. Fold in the sliced grilled chicken and gently mix in the roasted asparagus.

  • 6

    Plate the dish and garnish with extra basil leaves or a light sprinkle of Parmesan if desired. Serve warm and enjoy!

Gnocchi with Fresh Herb Pesto and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Fresh Herb Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Herb Pesto and Roasted Asparagus

Enjoy a vibrant medley of tender potato gnocchi tossed in a fresh herb pesto, complemented by perfectly roasted asparagus and succulent grilled chicken. This dish balances velvety textures with crunchy asparagus tips while infusing every bite with the aromatic essence of basil and garlic.

NUTRITION

839kcal
Protein
51.5g
Fat
44.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1 cup packed Fresh Basil

1 tbsp Extra Virgin Olive Oil

1 oz grated Parmesan Cheese

1 tbsp Pine Nuts

1 clove Garlic

100g Grilled Chicken Breast

6 spears Roasted Asparagus

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet for about 10-12 minutes until tender.

  • 2

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain.

  • 3

    In a food processor, combine the fresh basil, garlic, pine nuts, grated Parmesan cheese, and olive oil. Blend until a creamy pesto forms, seasoning with salt and pepper to taste.

  • 4

    Slice the grilled chicken breast into bite-sized pieces. If it’s not pre-cooked, grill seasoned chicken breast until fully cooked and then slice.

  • 5

    Toss the cooked gnocchi with the fresh herb pesto in a large bowl until well coated. Fold in the sliced grilled chicken and gently mix in the roasted asparagus.

  • 6

    Plate the dish and garnish with extra basil leaves or a light sprinkle of Parmesan if desired. Serve warm and enjoy!