Creamy Basil Pesto Cauliflower Gnocchi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Enjoy a delightful and nutritious plate of crispy cauliflower gnocchi tossed in a velvety basil pesto cream sauce, enhanced with grilled chicken, fresh spinach, juicy cherry tomatoes, and crumbled feta for a burst of tangy flavor.

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NUTRITION

528kcal
Protein
36.6g
Fat
28.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Gnocchi (150g)

2 tablespoons Basil Pesto (30g)

3 ounces Grilled Chicken Breast (85g)

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 ounce Feta Cheese (28g)

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the cauliflower gnocchi according to package instructions until tender and lightly crispy on the outside. Drain and set aside.

  • 2

    While the gnocchi is cooking, heat a skillet over medium heat. If not pre-cooked, season the chicken breast lightly with salt and pepper and grill until cooked through, about 5-7 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 3

    In a large mixing bowl, combine the warm gnocchi with basil pesto, ensuring all pieces are evenly coated.

  • 4

    Add baby spinach and halved cherry tomatoes to the bowl and gently toss to incorporate the greens and fruit.

  • 5

    Fold in the sliced grilled chicken and sprinkle crumbled feta cheese on top.

  • 6

    Serve immediately while warm, enjoying the creamy, vibrant flavors.

Creamy Basil Pesto Cauliflower Gnocchi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Cauliflower Gnocchi

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Cauliflower Gnocchi

Enjoy a delightful and nutritious plate of crispy cauliflower gnocchi tossed in a velvety basil pesto cream sauce, enhanced with grilled chicken, fresh spinach, juicy cherry tomatoes, and crumbled feta for a burst of tangy flavor.

NUTRITION

528kcal
Protein
36.6g
Fat
28.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Gnocchi (150g)

2 tablespoons Basil Pesto (30g)

3 ounces Grilled Chicken Breast (85g)

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 ounce Feta Cheese (28g)

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the cauliflower gnocchi according to package instructions until tender and lightly crispy on the outside. Drain and set aside.

  • 2

    While the gnocchi is cooking, heat a skillet over medium heat. If not pre-cooked, season the chicken breast lightly with salt and pepper and grill until cooked through, about 5-7 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 3

    In a large mixing bowl, combine the warm gnocchi with basil pesto, ensuring all pieces are evenly coated.

  • 4

    Add baby spinach and halved cherry tomatoes to the bowl and gently toss to incorporate the greens and fruit.

  • 5

    Fold in the sliced grilled chicken and sprinkle crumbled feta cheese on top.

  • 6

    Serve immediately while warm, enjoying the creamy, vibrant flavors.