YOUR SOLIN GENERATED RECIPE
Pillowy Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes
Enjoy a delightful twist on a classic Italian dish with soft, fluffy potato gnocchi tossed in a vibrant homemade basil pesto, featuring roasted cherry tomatoes and perfectly grilled chicken breast. The fresh basil melds with olive oil, walnuts, and Parmesan to create a lively and aromatic sauce, while the roasted tomatoes add a burst of sweetness. This dish is a satisfying balance of textures and flavors, ideal for a nutritious meal any time of day.
INGREDIENTS
150g Potato Gnocchi
1 cup Fresh Basil (loosely packed)
1 tbsp Olive Oil
7g Walnuts
10g Parmesan Cheese
1 cup Cherry Tomatoes
3 oz Grilled Chicken Breast
PREPARATION
Preheat your oven to 400°F. Toss cherry tomatoes with a drizzle of olive oil, a pinch of salt, and pepper, then spread on a baking sheet and roast for about 10-12 minutes until they blister and soften.
Meanwhile, cook the potato gnocchi in a large pot of boiling salted water until they float to the surface, indicating they are done. Drain and set aside.
In a food processor or blender, combine fresh basil, 1 tbsp olive oil, walnuts, Parmesan cheese, a pinch of salt, and a little black pepper. Blend until a smooth yet slightly textured pesto forms.
Slice the grilled chicken breast into bite-sized pieces.
In a large mixing bowl, gently toss the drained gnocchi with the prepared basil pesto, roasted cherry tomatoes, and grilled chicken pieces until evenly coated.
Transfer to a serving plate and garnish with extra basil or grated Parmesan if desired. Serve warm and enjoy your balanced meal.