Herb Pesto Gnocchi with Roasted Cherry Tomatoes

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

Herb Pesto Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant bowl of tender potato gnocchi tossed in a fresh herb pesto, accented by the burst of sweetness from roasted cherry tomatoes and topped with juicy grilled chicken breast. This dish offers an inviting combination of flavors and textures that are both satisfying and beautifully balanced.

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NUTRITION

629kcal
Protein
39.6g
Fat
28.7g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

150 g Potato Gnocchi

1 cup Fresh Basil Leaves

2 tbsp Pine Nuts

2 tbsp Grated Parmesan Cheese

1 Garlic Clove

1 tbsp Olive Oil

3 oz Grilled Chicken Breast

100 g Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 12-15 minutes until they soften and begin to blister.

  • 2

    While the tomatoes roast, prepare the herb pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic clove, and olive oil. Blend until smooth; season with salt and pepper to taste.

  • 3

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

  • 4

    If not already done, grill the chicken breast and slice it into bite-sized pieces.

  • 5

    In a large bowl, gently toss the warm gnocchi with the prepared herb pesto, allowing the flavors to meld. Fold in the roasted cherry tomatoes and top with the sliced grilled chicken.

  • 6

    Serve immediately and enjoy the harmonious blend of creamy pesto, tender gnocchi, burst of sweet tomatoes, and lean protein from the chicken.

Herb Pesto Gnocchi with Roasted Cherry Tomatoes

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

Herb Pesto Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb Pesto Gnocchi with Roasted Cherry Tomatoes

Enjoy a vibrant bowl of tender potato gnocchi tossed in a fresh herb pesto, accented by the burst of sweetness from roasted cherry tomatoes and topped with juicy grilled chicken breast. This dish offers an inviting combination of flavors and textures that are both satisfying and beautifully balanced.

NUTRITION

629kcal
Protein
39.6g
Fat
28.7g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

150 g Potato Gnocchi

1 cup Fresh Basil Leaves

2 tbsp Pine Nuts

2 tbsp Grated Parmesan Cheese

1 Garlic Clove

1 tbsp Olive Oil

3 oz Grilled Chicken Breast

100 g Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 12-15 minutes until they soften and begin to blister.

  • 2

    While the tomatoes roast, prepare the herb pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic clove, and olive oil. Blend until smooth; season with salt and pepper to taste.

  • 3

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

  • 4

    If not already done, grill the chicken breast and slice it into bite-sized pieces.

  • 5

    In a large bowl, gently toss the warm gnocchi with the prepared herb pesto, allowing the flavors to meld. Fold in the roasted cherry tomatoes and top with the sliced grilled chicken.

  • 6

    Serve immediately and enjoy the harmonious blend of creamy pesto, tender gnocchi, burst of sweet tomatoes, and lean protein from the chicken.