YOUR SOLIN GENERATED RECIPE
Crispy Gnocchi with Fresh Pesto and Roasted Veggies
Enjoy a delightful plate of crispy pan-fried potato gnocchi tossed with a vibrant, homemade basil pesto and an assortment of roasted vegetables, all crowned with tender grilled chicken breast for an extra protein boost. This dish offers a beautiful blend of textures and flavors, from the crispy edges of the gnocchi to the rich, nutty aroma of fresh pesto and the slight smokiness of roasted produce.
INGREDIENTS
1 cup Potato Gnocchi (approx 150g)
3 ounces Chicken Breast (approx 85g)
1 cup Mixed Roasted Vegetables (approx 130g)
2 tbsp Fresh Pesto (approx 30g)
2 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F. Toss your mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes) in a little olive oil, salt, and pepper, then roast them on a baking sheet for about 20 minutes until tender and slightly charred.
While the vegetables roast, bring a pot of salted water to boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well.
Meanwhile, heat a non-stick skillet over medium-high heat. Add a teaspoon of olive oil and place the drained gnocchi in the skillet. Let them sit undisturbed for a few minutes to develop a crispy golden crust, then gently flip them to crisp on the other side.
Grill or pan-sear the chicken breast (pre-seasoned with your preferred spices) until fully cooked and nicely browned, about 4-5 minutes per side. Slice into strips.
Prepare your fresh pesto or use a premade version, ensuring it complements the dish without overpowering.
Assemble your dish by mixing the crispy gnocchi with the roasted vegetables in a large bowl. Drizzle with the fresh pesto and toss gently. Top with sliced grilled chicken.
Serve immediately and enjoy the harmonious blend of crispy textures, aromatic pesto, and vibrant roasted veggies.