YOUR SOLIN GENERATED RECIPE
Creamy Pesto Gnocchi with Roasted Tomatoes
Pan-seared chicken and pillowy gnocchi tossed in a velvety pesto sauce, finished with bursting roasted tomatoes for a bright pop of flavor.
INGREDIENTS
4 oz chicken breast
0.75 cup potato gnocchi
0.5 cup cherry tomatoes
0.5 tsp olive oil
1 tbsp basil pesto
2 tbsp plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with the olive oil and a pinch of the sea salt and black pepper, then roast for 12 minutes until they begin to burst.
Season the chicken breast with the remaining salt and pepper, then pan-sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until cooked through. Slice into thin strips.
Bring a pot of salted water to a boil and cook the gnocchi according to package directions until they float, then drain immediately.
In a large mixing bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until the sauce is creamy and uniform.
Add the warm gnocchi and sliced chicken to the bowl, tossing gently to coat every piece in the pesto sauce.
Plate the gnocchi and top with the warm roasted tomatoes and freshly torn basil leaves.