YOUR SOLIN GENERATED RECIPE
Gnocchi with Vibrant Pesto, Roasted Asparagus, and Crispy Chickpeas (with Grilled Chicken Boost)
A vibrant and satisfying dish combining tender potato gnocchi with a fresh basil pesto, perfectly roasted asparagus, crispy chickpeas, and a protein boost from grilled chicken breast. Every bite is an exciting balance of textures and flavors – from the light crunchy chickpeas to the rich, herbaceous pesto – making it an ideal meal for a wholesome dinner.
INGREDIENTS
1/2 cup Potato Gnocchi (approx. 100g)
1/2 cup Crispy Chickpeas (approx. 90g)
8 Asparagus Spears (approx. 120g)
1 tbsp Fresh Basil Pesto (approx. 15g)
3 oz Grilled Chicken Breast (approx. 85g)
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and trim the asparagus, then toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet.
Drain and pat dry the chickpeas. Toss them in a small amount of olive oil, salt, paprika, and garlic powder. Spread on a separate baking sheet.
Roast the asparagus for 10-12 minutes until tender-crisp. Roast the chickpeas for about 20-25 minutes, stirring halfway, until they are crispy.
Meanwhile, cook the gnocchi according to package instructions (usually boil in salted water until they float to the top, about 2-3 minutes). Drain the gnocchi.
Grill the chicken breast: Season the chicken with salt, pepper, and a dash of olive oil. Grill over medium-high heat for approximately 5-6 minutes per side until fully cooked. Slice into bite-size pieces.
In a serving bowl, combine the warm gnocchi with the basil pesto. Gently toss to coat evenly.
Plate the pesto-coated gnocchi and top with roasted asparagus, crispy chickpeas, and grilled chicken slices. Serve warm and enjoy the harmonious balance of flavors and textures.