Pillowy 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 Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

Savor a delightful harmony of tender potato gnocchi tossed with a vibrant, homemade basil pesto and bright roasted cherry tomatoes, complemented by savory grilled chicken. This dish offers an inviting mix of textures and fresh, aromatic flavors perfectly balanced in a light, yet satisfying meal.

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NUTRITION

514kcal
Protein
40.8g
Fat
17g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Potato Gnocchi

100g Cherry Tomatoes

10g Fresh Basil

5g Pine Nuts

0.5 tbsp Extra Virgin Olive Oil

5g Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with a pinch of salt, pepper, and a light drizzle of olive oil; then spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for about 10-12 minutes until they are slightly charred and softened.

  • 3

    While the tomatoes roast, season the chicken breast with salt and pepper. Grill the chicken on medium-high heat for about 4-5 minutes per side or until fully cooked. Once cooked, allow the chicken to rest and then slice it into bite-sized pieces.

  • 4

    In a large pot of boiling salted water, cook the potato gnocchi. They are done when they float to the top, which should take around 2-3 minutes. Drain the gnocchi once cooked.

  • 5

    In a food processor or blender, combine fresh basil, pine nuts, garlic, Parmesan cheese, and the remaining olive oil. Pulse until a smooth pesto forms. Season the pesto with a little salt and pepper to taste.

  • 6

    Toss the drained gnocchi in a large bowl with the fresh basil pesto until evenly coated.

  • 7

    Plate the pesto gnocchi and top with the roasted cherry tomatoes and grilled chicken slices. Garnish with additional basil if desired and serve warm.

Pillowy 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 Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Gnocchi with Fresh Basil Pesto and Roasted Cherry Tomatoes

Savor a delightful harmony of tender potato gnocchi tossed with a vibrant, homemade basil pesto and bright roasted cherry tomatoes, complemented by savory grilled chicken. This dish offers an inviting mix of textures and fresh, aromatic flavors perfectly balanced in a light, yet satisfying meal.

NUTRITION

514kcal
Protein
40.8g
Fat
17g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Potato Gnocchi

100g Cherry Tomatoes

10g Fresh Basil

5g Pine Nuts

0.5 tbsp Extra Virgin Olive Oil

5g Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with a pinch of salt, pepper, and a light drizzle of olive oil; then spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for about 10-12 minutes until they are slightly charred and softened.

  • 3

    While the tomatoes roast, season the chicken breast with salt and pepper. Grill the chicken on medium-high heat for about 4-5 minutes per side or until fully cooked. Once cooked, allow the chicken to rest and then slice it into bite-sized pieces.

  • 4

    In a large pot of boiling salted water, cook the potato gnocchi. They are done when they float to the top, which should take around 2-3 minutes. Drain the gnocchi once cooked.

  • 5

    In a food processor or blender, combine fresh basil, pine nuts, garlic, Parmesan cheese, and the remaining olive oil. Pulse until a smooth pesto forms. Season the pesto with a little salt and pepper to taste.

  • 6

    Toss the drained gnocchi in a large bowl with the fresh basil pesto until evenly coated.

  • 7

    Plate the pesto gnocchi and top with the roasted cherry tomatoes and grilled chicken slices. Garnish with additional basil if desired and serve warm.