YOUR SOLIN GENERATED RECIPE
Light Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil (with Chicken Breast)
Savor tender, homemade light ricotta gnocchi paired with sweet, blistered cherry tomatoes and aromatic fresh basil. Complemented by lean grilled chicken breast, this dish offers a refreshing take on comfort food while keeping the macros balanced. Enjoy a burst of Mediterranean flavors in each bite!
INGREDIENTS
80g part-skim ricotta (about 1/3 cup)
1 large egg white
40g whole wheat flour
150g cherry tomatoes
8 fresh basil leaves
1 tsp extra virgin olive oil
1 garlic clove
100g grilled chicken breast
PREPARATION
In a bowl, mix the part-skim ricotta, egg white, and whole wheat flour until a soft dough forms. Adjust flour if needed to achieve a pliable consistency.
Lightly dust a work surface with a little flour and gently roll the dough into a log about 1 inch in diameter. Cut the log into 1-inch pieces and shape them into small gnocchi by gently pressing each piece with a fork to create ridges.
Bring a pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes. Remove and set aside.
In a skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and cook briefly until fragrant, then add the cherry tomatoes. Cook the tomatoes, stirring occasionally, until they become blistered and softened, about 5 minutes.
Slice the grilled chicken breast into strips.
Add the cooked gnocchi to the skillet with the tomatoes and gently toss to combine. Tear the fresh basil leaves and mix them in.
Plate the gnocchi and tomato mixture and top with the sliced chicken breast. Serve warm and enjoy!