YOUR SOLIN GENERATED RECIPE
Creamy Basil Pesto Chicken Gnocchi
Enjoy a vibrant dish of tender chicken and pillowy potato gnocchi bathed in a luscious, homemade pesto cream sauce. The richness of basil and walnuts melds with a hint of garlic and light cream cheese, creating a satisfying meal that’s both comforting and energizing.
INGREDIENTS
5 ounces Chicken Breast
0.75 cup Potato Gnocchi
1 tablespoon Extra Virgin Olive Oil
0.5 cup Fresh Basil Leaves (for pesto)
2 teaspoons chopped Walnuts (for pesto)
1 Garlic Clove
2 tablespoons Light Cream Cheese
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until fully cooked and golden brown on both sides. Once cooked, slice into bite-sized pieces.
In a separate pot, boil water and cook the potato gnocchi according to package instructions until they float, then drain.
To create the pesto, combine the olive oil, fresh basil leaves, chopped walnuts, and garlic in a small food processor or bowl. Blend or mash until you achieve a coarse, aromatic sauce.
Return the gnocchi to the pot over low heat and stir in the pesto, letting the flavors meld for about 1-2 minutes.
Stir in the light cream cheese until the sauce becomes creamy and well incorporated.
Mix in the sliced chicken pieces, warming everything through. Taste and adjust seasoning as needed.
Plate the dish and garnish with a few extra basil leaves if desired before serving.