YOUR SOLIN GENERATED RECIPE
Gnocchi with Creamy Pesto, Roasted Asparagus, and Cherry Tomatoes
Enjoy a vibrant plate of tender potato gnocchi bathed in a creamy, herb-infused pesto accompanied by perfectly roasted asparagus and sweet cherry tomatoes, topped with slices of juicy grilled chicken. This dish offers a delightful balance of textures and flavors—from the soft gnocchi to the crisp roasted vegetables and hearty chicken—making every bite a satisfying experience.
INGREDIENTS
1 serving (150g) Potato Gnocchi
1 cup Fresh Basil
1 clove Garlic
1 teaspoon Olive Oil
10 grams Cashews
1/4 cup Nonfat Greek Yogurt
1 tablespoon Parmesan Cheese
6 spears Asparagus
1/2 cup Cherry Tomatoes (halved)
3 ounces Grilled Chicken Breast
PREPARATION
Preheat your oven to 400°F.
In a food processor, combine fresh basil, garlic, olive oil, cashews, nonfat Greek yogurt, and Parmesan cheese. Blend until smooth to create the creamy pesto. Taste and adjust seasoning as needed.
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. Drain and set aside.
While the gnocchi cooks, place the asparagus spears and halved cherry tomatoes on a baking sheet. Drizzle lightly with a small amount of olive oil and season with salt and pepper. Roast in the oven for about 10-12 minutes until tender and slightly charred.
If not pre-cooked, grill the chicken breast until fully cooked through, then slice into strips.
In a warm serving bowl, toss the gnocchi with the prepared creamy pesto until evenly coated.
Plate the pesto-coated gnocchi, top with roasted asparagus, cherry tomatoes, and arrange the grilled chicken slices on top.
Serve immediately and enjoy the blend of creamy, crunchy, and savory flavors.