YOUR SOLIN GENERATED RECIPE
Pillowy Gnocchi with Fresh Herb Pesto and Crispy Roasted Vegetables
Enjoy a vibrant plate of tender potato gnocchi tossed in a lively herb pesto and crowned with perfectly roasted vegetables and succulent grilled chicken. This dish offers a delightful mix of textures and flavors – the soft, pillowy gnocchi; the fragrant, zesty pesto; and the caramelized, crisp vegetables – all balanced with a boost of lean protein for a satisfying meal.
INGREDIENTS
3 ounces Chicken Breast (cooked, roasted)
150 grams Potato Gnocchi (cooked)
1/4 cup chopped Fresh Basil
1/4 cup chopped Fresh Parsley
1 clove Garlic
1 tablespoon Pine Nuts
1 teaspoon Extra Virgin Olive Oil
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Cherry Tomatoes
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, and cherry tomatoes lightly with a pinch of salt and a drizzle of olive oil. Arrange them in a single layer on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly charred.
While the vegetables roast, prepare the fresh herb pesto. In a food processor or small blender, combine the chopped basil, parsley, garlic, pine nuts, lemon juice, and 1 teaspoon olive oil. Pulse until the herbs are finely chopped but not completely pureed; season with salt and pepper to taste.
Warm the cooked potato gnocchi in a pot over medium heat or by briefly microwaving until heated through.
Slice the roasted chicken breast into bite-sized pieces if not pre-sliced. If not already prepared, season and grill or roast the chicken until fully cooked, then slice.
In a large bowl, gently combine the warm gnocchi with the herb pesto so that each piece is lightly coated.
Plate the pesto-coated gnocchi, then top with the roasted vegetables and sliced chicken breast.
Finish with a light sprinkle of salt and pepper if needed, and serve warm.