Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

Enjoy a vibrant plate featuring pillowy potato gnocchi tossed in a fresh basil pesto, accompanied by a colorful medley of roasted zucchini and red bell pepper, and complemented with tender grilled chicken breast for that extra protein boost. This dish is a delightful blend of textures and flavors that is both nourishing and satisfying.

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NUTRITION

535kcal
Protein
36.8g
Fat
15.3g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

2 tbsp Fresh Basil Pesto

100g Zucchini (roasted)

75g Red Bell Pepper (roasted)

3 oz Grilled Chicken Breast

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop zucchini and red bell pepper into bite-sized pieces, toss with a drizzle of olive oil, salt, and pepper, and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface, typically 2-3 minutes. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, and a squeeze of lemon if desired. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Once rested, slice the chicken into strips.

  • 4

    In a large bowl, gently toss the hot gnocchi with the fresh basil pesto ensuring they are evenly coated.

  • 5

    Combine the roasted vegetables and sliced chicken with the pesto-coated gnocchi. Toss lightly to mix all flavors together.

  • 6

    Serve immediately and enjoy a nutritious, colorful meal!

Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Wholesome Gnocchi with Fresh Basil Pesto and Roasted Vegetables

Enjoy a vibrant plate featuring pillowy potato gnocchi tossed in a fresh basil pesto, accompanied by a colorful medley of roasted zucchini and red bell pepper, and complemented with tender grilled chicken breast for that extra protein boost. This dish is a delightful blend of textures and flavors that is both nourishing and satisfying.

NUTRITION

535kcal
Protein
36.8g
Fat
15.3g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

2 tbsp Fresh Basil Pesto

100g Zucchini (roasted)

75g Red Bell Pepper (roasted)

3 oz Grilled Chicken Breast

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop zucchini and red bell pepper into bite-sized pieces, toss with a drizzle of olive oil, salt, and pepper, and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface, typically 2-3 minutes. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, and a squeeze of lemon if desired. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Once rested, slice the chicken into strips.

  • 4

    In a large bowl, gently toss the hot gnocchi with the fresh basil pesto ensuring they are evenly coated.

  • 5

    Combine the roasted vegetables and sliced chicken with the pesto-coated gnocchi. Toss lightly to mix all flavors together.

  • 6

    Serve immediately and enjoy a nutritious, colorful meal!