YOUR SOLIN GENERATED RECIPE
Soft Gnocchi with Fresh Basil Pesto and Blistered Cherry Tomatoes
Enjoy this vibrant plate of soft potato gnocchi tossed in a fresh, aromatic basil pesto, enhanced with the sweet tang of blistered cherry tomatoes and lean grilled chicken breast. The meld of tender pasta, nutty pesto, and juicy tomatoes creates a comforting yet energizing meal perfect for lunch or dinner.
INGREDIENTS
150g Potato Gnocchi
3 oz Grilled Chicken Breast
1 tbsp Extra Virgin Olive Oil
1 tsp Pine Nuts
1 tbsp Parmesan Cheese
0.5 cup Fresh Basil Leaves
1 clove Garlic
100g Cherry Tomatoes
Salt & Black Pepper to taste
PREPARATION
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, then drain and set aside.
In a blender or food processor, combine fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth, seasoning with salt and pepper to taste to form the pesto.
Halve the cherry tomatoes. In a non-stick skillet over medium-high heat, drizzle a tiny bit of olive oil and add the tomatoes. Sauté until they blister and soften, about 3-4 minutes. Season lightly with salt and pepper.
If using grilled chicken, slice the chicken breast into strips or bite-size pieces.
Toss the cooked gnocchi with the prepared basil pesto in a large bowl or skillet, gently mixing until well coated.
Plate the pesto gnocchi, then top with the blistered cherry tomatoes and grilled chicken. Garnish with an extra sprinkle of Parmesan if desired.