YOUR SOLIN GENERATED RECIPE
Crispy Gnocchi with Fresh Basil Pesto, Roasted Vegetables, and Grilled Chicken
Enjoy a vibrant plate of crispy potato gnocchi sautéed to perfection and tossed with a fragrant, homemade basil pesto. Robust roasted vegetables add a burst of natural sweetness and texture, while tender grilled chicken strips infuse the dish with lean protein. Finished with a light dusting of parmesan cheese, this meal is balanced, satisfying, and a celebration of bright, fresh flavors.
INGREDIENTS
80 grams Potato Gnocchi
1 tablespoon Fresh Basil Pesto
100 grams Roasted Mixed Vegetables
1 cup White Beans
50 grams Grilled Chicken Breast
10 grams Parmesan Cheese
PREPARATION
Boil water in a large pot and cook the potato gnocchi until they float to the surface, then drain and set aside.
While the gnocchi cooks, preheat your oven to 425°F. Toss your choice of chopped zucchini, red bell pepper, and cherry tomatoes with a light drizzle of olive oil, salt, and pepper. Roast the vegetables on a baking sheet for about 15-20 minutes, until tender and slightly caramelized.
Heat a non-stick skillet over medium-high heat with a splash of olive oil. Add the cooked gnocchi and sauté them until crispy and golden on the outside.
Gently reheat or warm the white beans in a small saucepan with a pinch of salt and pepper.
Plate the crispy gnocchi and top with the roasted vegetables and white beans. Arrange thin slices of grilled chicken breast over the top.
Drizzle the fresh basil pesto evenly over the dish and finish with a light sprinkling of grated parmesan cheese.
Serve immediately while warm and enjoy the blend of crispy textures and fresh, vibrant flavors.