YOUR SOLIN GENERATED RECIPE
Crispy Gnocchi with Lemon-Herb Chicken, Blistered Cherry Tomatoes, and Fresh Basil Pesto
Delight in this savory fusion of crispy pan-fried potato gnocchi paired with a zesty lemon-herb chicken, complemented by blistered cherry tomatoes and finished with a vibrant, fresh basil pesto. Each bite offers a harmonious blend of textures and flavors ideal for a wholesome meal.
INGREDIENTS
4 oz Chicken Breast
100 g Potato Gnocchi
100 g Cherry Tomatoes
1 cup Fresh Basil
1 tsp Extra Virgin Olive Oil
1 clove Garlic
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Set aside to marinate briefly.
Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float; drain and set aside.
In a skillet, heat half of the olive oil over medium-high heat. Add the chicken breast and cook for about 5-6 minutes on each side until fully cooked and lightly golden. Remove the chicken and let it rest before slicing.
In the same skillet, add the remaining olive oil and toss in the drained gnocchi. Fry them until they are crisp and golden on the edges, about 3-4 minutes.
Add the cherry tomatoes to the skillet and sauté briefly until they are blistered but still bright.
In a small blender or food processor, blend the fresh basil, garlic, lemon juice, a pinch of salt, and a drizzle of olive oil to create a smooth pesto.
Plate the crispy gnocchi topped with sliced lemon-herb chicken, scatter the blistered cherry tomatoes on top, and drizzle with the fresh basil pesto. Serve immediately.