Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

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

Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

A vibrant medley of pillowy potato gnocchi tossed with roasted zucchini, red bell pepper, and cherry tomatoes, finished with a dollop of creamy Greek yogurt and fresh basil pesto. Topped with tender grilled chicken, this dish perfectly balances rich flavors and textures for a satisfying meal.

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NUTRITION

592kcal
Protein
33.4g
Fat
24.2g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

1/2 cup diced Zucchini (90g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup halved Cherry Tomatoes (75g)

2 tbsp Fresh Basil Pesto (approx. 30g)

1/4 cup Nonfat Greek Yogurt (61g)

2 oz Grilled Chicken Breast (56g)

1 tsp Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss diced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the potato gnocchi according to the package instructions until they float to the surface. Drain and set aside.

  • 3

    Warm the grilled chicken breast if needed, then slice into bite-sized pieces.

  • 4

    In a small bowl, mix the fresh basil pesto with nonfat Greek yogurt until well combined to create a creamy sauce.

  • 5

    In a large pan over medium heat, combine the cooked gnocchi, roasted vegetables, and sliced chicken. Pour in the creamy pesto mixture and gently toss to evenly coat all components.

  • 6

    Taste and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy your balanced, flavorful meal.

Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

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

Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Creamy Gnocchi with Roasted Vegetables and Fresh Pesto

A vibrant medley of pillowy potato gnocchi tossed with roasted zucchini, red bell pepper, and cherry tomatoes, finished with a dollop of creamy Greek yogurt and fresh basil pesto. Topped with tender grilled chicken, this dish perfectly balances rich flavors and textures for a satisfying meal.

NUTRITION

592kcal
Protein
33.4g
Fat
24.2g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

1/2 cup diced Zucchini (90g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup halved Cherry Tomatoes (75g)

2 tbsp Fresh Basil Pesto (approx. 30g)

1/4 cup Nonfat Greek Yogurt (61g)

2 oz Grilled Chicken Breast (56g)

1 tsp Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss diced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the potato gnocchi according to the package instructions until they float to the surface. Drain and set aside.

  • 3

    Warm the grilled chicken breast if needed, then slice into bite-sized pieces.

  • 4

    In a small bowl, mix the fresh basil pesto with nonfat Greek yogurt until well combined to create a creamy sauce.

  • 5

    In a large pan over medium heat, combine the cooked gnocchi, roasted vegetables, and sliced chicken. Pour in the creamy pesto mixture and gently toss to evenly coat all components.

  • 6

    Taste and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy your balanced, flavorful meal.