YOUR SOLIN GENERATED RECIPE
Pan-Seared Gnocchi with Fresh Basil Pesto, Roasted Broccoli, and Chicken
Enjoy a vibrant plate of pan-seared potato gnocchi tossed with a silky fresh basil pesto, paired with crisp roasted broccoli and tender chicken breast. This dish offers an exciting mix of textures and flavors—from the delicate chew of gnocchi to the bold herbal aroma of the pesto and savory notes of perfectly cooked chicken and caramelized broccoli.
INGREDIENTS
1 cup Potato Gnocchi (150g)
4 oz Chicken Breast (113g)
1 cup Broccoli (91g)
1/2 cup Fresh Basil (packed, 21g)
1 tbsp Olive Oil (13.5g)
1 tbsp Pine Nuts (9g)
1 clove Garlic
1 tbsp Parmesan Cheese (5g)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.
While the broccoli roasts, season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium-high heat, cook the chicken breast for about 5-6 minutes per side or until fully cooked and golden. Remove from the skillet and slice into strips.
Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
In a food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, a pinch of salt, and about half of the olive oil. Blend until a smooth pesto forms. Thin with a little water if necessary.
In the same skillet used for the chicken, add the remaining olive oil over medium heat. Add the cooked gnocchi and sauté until they develop a light golden crust.
Toss the gnocchi gently with the basil pesto, add the roasted broccoli, and mix to combine.
Plate the gnocchi mixture and top with sliced chicken breast. Optionally, garnish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves before serving.