fusion

Thai Basil Pesto Shrimp with Roasted Cherry Tomatoes and Gnocchi

Name: Thai Basil Pesto Shrimp with Roasted Cherry Tomatoes and Gnocchi
Yield: 1 serving
Cuisine: fusion
Ingredients: 162 g shrimp, peeled and deveined; 198 g potato gnocchi; 162 g cherry tomatoes; 9 g olive oil; 18 g fresh basil leaves; 11 g cilantro; 5 g garlic, minced; 16 g cashews; 5 g fish sauce; 14 g lime juice

This roasted dish pairs shrimp, peeled and deveined with potato gnocchi, cherry tomatoes and fresh basil leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

50 g Carbohydrates

29 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g shrimp, peeled and deveined 160 kcal
198g potato gnocchi 267 kcal
162g cherry tomatoes 29 kcal
9g olive oil 80 kcal
18g fresh basil leaves 6 kcal
11g cilantro 4 kcal
5g garlic, minced 7 kcal
16g cashews 88 kcal
5g fish sauce 2 kcal
14g lime juice 4 kcal

Cooking instructions

cherry tomatoesolive oil
Heat oven to 425 F. Toss cherry tomatoes with olive oil and a pinch of salt; roast 12-15 minutes until blistered.
fresh basil leavescilantrogarliccashewsfish saucelime juice
Blend or mash together basil, cilantro, garlic, cashews, fish sauce, and lime juice with 10-15 g water to form a loose pesto.
potato gnocchi
Boil gnocchi until they float; drain and return to the pot.
shrimpolive oil
Saute shrimp in a nonstick skillet over medium-high with 5 g olive oil for 2-3 minutes until pink and cooked through.
shrimppotato gnocchicherry tomatoes
Toss gnocchi with pesto, fold in roasted tomatoes, and top with shrimp.