Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

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

Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

Enjoy tender, pillowy potato gnocchi enveloped in a vibrant basil pesto, perfectly complemented by juicy roasted cherry tomatoes and slices of grilled chicken breast for an extra protein punch. This dish dazzles with a medley of fresh flavors and textures that are both hearty and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

605kcal
Protein
36.7g
Fat
22g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

200g Potato Gnocchi

2 tbsp Fresh Basil Pesto

1/2 cup Cherry Tomatoes

3 oz Grilled Chicken Breast

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with olive oil, a pinch of salt, and black pepper on a baking sheet. Roast in the oven for about 10-12 minutes until they are slightly blistered and softened.

  • 3

    While the tomatoes roast, bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the top, about 2-3 minutes. Drain well.

  • 4

    If not pre-cooked, season the chicken breast with salt and pepper, and grill over medium heat for about 6-7 minutes per side until fully cooked. Once cooled slightly, slice into bite-size pieces.

  • 5

    In a large bowl, toss the warm gnocchi with the fresh basil pesto until evenly coated.

  • 6

    Gently fold in the roasted cherry tomatoes and grilled chicken slices.

  • 7

    Plate the gnocchi mixture, drizzle any remaining pesto over the top, and serve immediately.

Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

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

Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Potato Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

Enjoy tender, pillowy potato gnocchi enveloped in a vibrant basil pesto, perfectly complemented by juicy roasted cherry tomatoes and slices of grilled chicken breast for an extra protein punch. This dish dazzles with a medley of fresh flavors and textures that are both hearty and satisfying.

NUTRITION

605kcal
Protein
36.7g
Fat
22g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

200g Potato Gnocchi

2 tbsp Fresh Basil Pesto

1/2 cup Cherry Tomatoes

3 oz Grilled Chicken Breast

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with olive oil, a pinch of salt, and black pepper on a baking sheet. Roast in the oven for about 10-12 minutes until they are slightly blistered and softened.

  • 3

    While the tomatoes roast, bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the top, about 2-3 minutes. Drain well.

  • 4

    If not pre-cooked, season the chicken breast with salt and pepper, and grill over medium heat for about 6-7 minutes per side until fully cooked. Once cooled slightly, slice into bite-size pieces.

  • 5

    In a large bowl, toss the warm gnocchi with the fresh basil pesto until evenly coated.

  • 6

    Gently fold in the roasted cherry tomatoes and grilled chicken slices.

  • 7

    Plate the gnocchi mixture, drizzle any remaining pesto over the top, and serve immediately.