Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

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

Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

A fresh and vibrant dish featuring pan-seared pillowy gnocchi tossed with juicy diced tomato and crumbled feta, finished with a drizzle of olive oil and a cooling spoonful of nonfat Greek yogurt. Enhanced with a light egg white for a protein boost, this meal marries textures and flavors beautifully for a satisfying, balanced plate.

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NUTRITION

393kcal
Protein
31.7g
Fat
11.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup potato gnocchi (70g)

1 oz crumbled feta cheese (28g)

1 medium diced tomato (123g)

1 tsp extra virgin olive oil (5g)

1 cup nonfat Greek yogurt (245g)

1 large egg white (33g)

3 sprigs fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to boil and gently add the potato gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain and set aside.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once shimmering, add the drained gnocchi and sear until golden brown on all sides.

  • 3

    In a bowl, combine the seared gnocchi with diced tomato, crumbled feta, and chopped fresh basil. Season with salt and pepper.

  • 4

    In a separate small bowl, whisk together the egg white until slightly frothy, then gently mix it into the gnocchi mixture to incorporate extra protein without scrambling.

  • 5

    Plate the gnocchi mixture and finish with a generous dollop of nonfat Greek yogurt on top for creaminess. Serve immediately.

Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

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

Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Gnocchi with Fresh Tomato and Crumbled Feta

A fresh and vibrant dish featuring pan-seared pillowy gnocchi tossed with juicy diced tomato and crumbled feta, finished with a drizzle of olive oil and a cooling spoonful of nonfat Greek yogurt. Enhanced with a light egg white for a protein boost, this meal marries textures and flavors beautifully for a satisfying, balanced plate.

NUTRITION

393kcal
Protein
31.7g
Fat
11.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup potato gnocchi (70g)

1 oz crumbled feta cheese (28g)

1 medium diced tomato (123g)

1 tsp extra virgin olive oil (5g)

1 cup nonfat Greek yogurt (245g)

1 large egg white (33g)

3 sprigs fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to boil and gently add the potato gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain and set aside.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once shimmering, add the drained gnocchi and sear until golden brown on all sides.

  • 3

    In a bowl, combine the seared gnocchi with diced tomato, crumbled feta, and chopped fresh basil. Season with salt and pepper.

  • 4

    In a separate small bowl, whisk together the egg white until slightly frothy, then gently mix it into the gnocchi mixture to incorporate extra protein without scrambling.

  • 5

    Plate the gnocchi mixture and finish with a generous dollop of nonfat Greek yogurt on top for creaminess. Serve immediately.