Fresh Herb Pesto Gnocchi

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

Fresh Herb Pesto Gnocchi

YOUR SOLIN GENERATED RECIPE

Fresh Herb Pesto Gnocchi

Enjoy a vibrant dish of tender potato gnocchi tossed in a homemade fresh herb pesto, complemented by lean grilled chicken for an extra protein kick. The blend of basil, spinach, and pine nuts infuses the dish with aromatic flavors and creamy textures, making it a balanced and satisfying meal perfect for any time of day.

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NUTRITION

535kcal
Protein
36.6g
Fat
23.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 ounces Chicken Breast (113g)

1 cup Fresh Basil Leaves (21g)

1 cup Fresh Spinach Leaves (30g)

0.25 ounce Pine Nuts (7g)

1 clove Garlic (3g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

0.25 ounce Parmesan Cheese (7g)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface. Drain and set aside.

  • 2

    In a food processor, combine fresh basil, spinach, pine nuts, garlic, olive oil, and Parmesan cheese. Blitz until smooth to make the pesto sauce, adding a splash of water if needed for smoother consistency.

  • 3

    Season the chicken breast with your choice of salt and lightly grill or pan-sear it until fully cooked and juices run clear. Once cooked, slice into strips.

  • 4

    In a mixing bowl, toss the warm gnocchi with the fresh pesto sauce until evenly coated.

  • 5

    Plate the pesto gnocchi and top with sliced grilled chicken. Optionally garnish with extra basil leaves or a drizzle of olive oil before serving.

Fresh Herb Pesto Gnocchi

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

Fresh Herb Pesto Gnocchi

YOUR SOLIN GENERATED RECIPE

Fresh Herb Pesto Gnocchi

Enjoy a vibrant dish of tender potato gnocchi tossed in a homemade fresh herb pesto, complemented by lean grilled chicken for an extra protein kick. The blend of basil, spinach, and pine nuts infuses the dish with aromatic flavors and creamy textures, making it a balanced and satisfying meal perfect for any time of day.

NUTRITION

535kcal
Protein
36.6g
Fat
23.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 ounces Chicken Breast (113g)

1 cup Fresh Basil Leaves (21g)

1 cup Fresh Spinach Leaves (30g)

0.25 ounce Pine Nuts (7g)

1 clove Garlic (3g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

0.25 ounce Parmesan Cheese (7g)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface. Drain and set aside.

  • 2

    In a food processor, combine fresh basil, spinach, pine nuts, garlic, olive oil, and Parmesan cheese. Blitz until smooth to make the pesto sauce, adding a splash of water if needed for smoother consistency.

  • 3

    Season the chicken breast with your choice of salt and lightly grill or pan-sear it until fully cooked and juices run clear. Once cooked, slice into strips.

  • 4

    In a mixing bowl, toss the warm gnocchi with the fresh pesto sauce until evenly coated.

  • 5

    Plate the pesto gnocchi and top with sliced grilled chicken. Optionally garnish with extra basil leaves or a drizzle of olive oil before serving.