Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup potato gnocchi; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Pan-seared chicken breast and pillowy gnocchi tossed in a vibrant creamy pesto sauce with tangy sun-dried tomatoes and wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.6g

Fat

18.8g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the pan, let it rest for 2 minutes, then slice it into bite-sized strips.
5
Reduce the skillet heat to low and whisk in the basil pesto, Greek yogurt, and sun-dried tomatoes until a smooth, creamy sauce forms.
6
Add the cooked gnocchi, sliced chicken, and fresh baby spinach to the skillet.
7
Toss everything together for 1-2 minutes until the spinach is just wilted and the gnocchi is thoroughly coated in the sauce.