Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

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

Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

Enjoy a vibrant plate of crispy potato gnocchi paired with a fresh, aromatic basil pesto, tender grilled chicken, and a medley of roasted vegetables. This dish bursts with contrasting textures and bright, herbaceous flavors, making it a delightful meal for dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

533kcal
Protein
41.0g
Fat
17.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Grilled Chicken Breast (85g)

1 cup Fresh Basil

1 tbsp Pine Nuts (9g)

2 tbsp Parmesan Cheese (10g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove

1/2 medium Bell Pepper (50g)

1/2 medium Zucchini (100g)

1 cup Cherry Tomatoes (75g)

Salt and Pepper to taste

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the top, then drain.

  • 4

    In a food processor or blender, combine fresh basil, pine nuts, Parmesan cheese, garlic, lemon juice, and 1 teaspoon of olive oil. Blend until smooth, and season with salt and pepper to taste.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the cooked gnocchi and sauté until they become crispy and golden on the edges.

  • 6

    Thinly slice your grilled chicken breast and add it to the skillet along with the crispy gnocchi. Toss to warm the chicken slightly.

  • 7

    Plate the crispy gnocchi and chicken, drizzle generously with the fresh pesto sauce, and top with the roasted vegetables.

  • 8

    Serve immediately and enjoy the blend of crispy textures with fresh, herbaceous flavors.

Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

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

Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Gnocchi with Fresh Pesto and Roasted Vegetables

Enjoy a vibrant plate of crispy potato gnocchi paired with a fresh, aromatic basil pesto, tender grilled chicken, and a medley of roasted vegetables. This dish bursts with contrasting textures and bright, herbaceous flavors, making it a delightful meal for dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

533kcal
Protein
41.0g
Fat
17.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Grilled Chicken Breast (85g)

1 cup Fresh Basil

1 tbsp Pine Nuts (9g)

2 tbsp Parmesan Cheese (10g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove

1/2 medium Bell Pepper (50g)

1/2 medium Zucchini (100g)

1 cup Cherry Tomatoes (75g)

Salt and Pepper to taste

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the top, then drain.

  • 4

    In a food processor or blender, combine fresh basil, pine nuts, Parmesan cheese, garlic, lemon juice, and 1 teaspoon of olive oil. Blend until smooth, and season with salt and pepper to taste.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the cooked gnocchi and sauté until they become crispy and golden on the edges.

  • 6

    Thinly slice your grilled chicken breast and add it to the skillet along with the crispy gnocchi. Toss to warm the chicken slightly.

  • 7

    Plate the crispy gnocchi and chicken, drizzle generously with the fresh pesto sauce, and top with the roasted vegetables.

  • 8

    Serve immediately and enjoy the blend of crispy textures with fresh, herbaceous flavors.