Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

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

Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

Savor this vibrant dish of tender potato gnocchi tossed in a bright, homemade basil pesto and crowned with sweet, roasted cherry tomatoes and succulent grilled chicken breast. The harmonious balance of fresh herbs and lightly charred tomatoes delivers a burst of summer flavors with every bite.

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NUTRITION

601kcal
Protein
36g
Fat
24.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 ounces Chicken Breast (113g)

1 cup Cherry Tomatoes (150g)

2 tablespoons Fresh Basil Pesto (30g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until they are softened and slightly charred.

  • 3

    While the tomatoes roast, boil a pot of salted water and cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Once cooled slightly, slice into strips.

  • 5

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

  • 6

    Gently fold in the roasted cherry tomatoes and top with the sliced grilled chicken breast.

  • 7

    Serve immediately and enjoy the contrasting textures and flavors.

Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

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

Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Pesto and Roasted Cherry Tomatoes

Savor this vibrant dish of tender potato gnocchi tossed in a bright, homemade basil pesto and crowned with sweet, roasted cherry tomatoes and succulent grilled chicken breast. The harmonious balance of fresh herbs and lightly charred tomatoes delivers a burst of summer flavors with every bite.

NUTRITION

601kcal
Protein
36g
Fat
24.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 ounces Chicken Breast (113g)

1 cup Cherry Tomatoes (150g)

2 tablespoons Fresh Basil Pesto (30g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until they are softened and slightly charred.

  • 3

    While the tomatoes roast, boil a pot of salted water and cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Once cooled slightly, slice into strips.

  • 5

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

  • 6

    Gently fold in the roasted cherry tomatoes and top with the sliced grilled chicken breast.

  • 7

    Serve immediately and enjoy the contrasting textures and flavors.