YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes
Enjoy a vibrant medley of crispy, golden pan-seared potato gnocchi tossed with succulent grilled chicken breast, all generously coated in a fresh basil pesto and paired with sweet, roasted cherry tomatoes. This dish balances hearty textures with aromatic herb flavors for a satisfying and wholesome meal.
INGREDIENTS
150 grams Potato Gnocchi
3 ounces Grilled Chicken Breast
2 tablespoons Fresh Basil Pesto
1 cup Roasted Cherry Tomatoes
2 teaspoons Olive Oil
PREPARATION
Bring a pot of salted water to a boil. Gently add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
Season the chicken breast lightly with salt and pepper, then grill on a preheated pan or grill until fully cooked, about 4-5 minutes per side. Slice into bite-sized pieces.
Wipe the pan clean and heat the olive oil over medium heat. Add the cooked gnocchi in a single layer, pressing lightly with a spatula to achieve a crisp and golden crust. Allow them to fry undisturbed for 2 minutes before gently stirring to crisp all sides.
Reduce heat to low and toss in the fresh basil pesto, stirring gently to coat the crisped gnocchi evenly.
Add the roasted cherry tomatoes and grilled chicken slices. Warm everything together for an additional minute, ensuring the flavors meld.
Plate the dish and serve immediately, enjoying the mix of textures and vibrant flavors in every bite.