YOUR SOLIN GENERATED RECIPE
Gnocchi with Fresh Basil Pesto, Roasted Cherry Tomatoes, and Grilled Chicken
A vibrant dish featuring tender potato gnocchi tossed in a fragrant, homemade basil pesto and complemented by sweet roasted cherry tomatoes. Topped with succulent grilled chicken breast, this plate packs a balanced blend of protein, healthy fats, and carbs, perfect for a satisfying meal any time of day.
INGREDIENTS
100g Potato Gnocchi
3 oz Chicken Breast
1 cup Fresh Basil (loosely packed)
1 tbsp Pine Nuts
2 tbsp Grated Parmesan Cheese
2 tsp Extra-Virgin Olive Oil
2 Garlic Cloves
1/2 cup Cherry Tomatoes
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 10-12 minutes until they begin to blister.
Meanwhile, prepare the basil pesto. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, and a drizzle of olive oil. Process until smooth, adding salt and pepper to taste. Adjust the consistency using a little water if necessary.
Season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 5-6 minutes per side, or until cooked through. Once cooked, let it rest and then slice into bite-sized pieces.
Cook the potato gnocchi according to package instructions, typically boiling them until they float to the top, then drain.
In a large bowl, gently toss the warm gnocchi with the fresh basil pesto to evenly coat. Fold in the roasted cherry tomatoes and sliced grilled chicken.
Serve immediately, garnishing with an extra sprinkle of Parmesan cheese and a few fresh basil leaves if desired.