YOUR SOLIN GENERATED RECIPE
Pillowy Ricotta Gnocchi with Creamy Pesto Chicken and Blistered Tomatoes
Enjoy a beautifully balanced dish featuring light ricotta-based gnocchi paired with tender pesto-infused chicken and sweet, blistered tomatoes. Each bite offers a harmonious blend of creamy, herby, and tangy flavors, making it a satisfying meal perfect for any time of day.
INGREDIENTS
3 ounces Chicken Breast
1/3 cup Part-Skim Ricotta Cheese
2 tablespoons Semolina Flour
1 cup Cherry Tomatoes
1 tablespoon Basil Pesto
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Begin by preparing the ricotta gnocchi: In a mixing bowl, combine the ricotta cheese with semolina flour, a pinch of salt, and pepper. Mix until a soft dough forms.
Divide the dough into small, pillow-like portions.
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes per side or until fully cooked. Remove from heat and slice into bite-sized strips.
While the chicken cooks, heat another pan over medium heat. Add the cherry tomatoes and allow them to blister for 3-4 minutes until the skins char slightly and the insides soften.
In a small bowl, gently toss the sliced chicken with basil pesto until evenly coated.
Bring a pot of salted water to a boil. Carefully drop the gnocchi into the water; once they float to the surface (about 2-3 minutes), they are done. Use a slotted spoon to remove them and add them to the chicken and tomatoes.
Combine all components in the skillet, gently stirring to meld flavors. Adjust seasoning as needed, and serve warm.