Name: Creamy Pesto Gnocchi with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Potato gnocchi; 1 cup Cherry tomatoes; 0.25 cup Nonfat Greek yogurt; 1 tbsp Basil pesto; 1 tbsp Shredded parmesan cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Creamy Pesto Gnocchi with Roasted 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 Roasted Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a velvety pesto sauce, topped with blistered, juicy roasted tomatoes.

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NUTRITION

Protein

58.4g

Fat

18.8g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Cherry tomatoes

0.25 cup Nonfat Greek yogurt

1 tbsp Basil pesto

1 tbsp Shredded parmesan cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
2
Roast tomatoes for 15 minutes until they burst and become fragrant.
3
Season chicken breast with salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through.
4
Boil gnocchi in salted water according to package directions until they float, then drain.
5
In a large bowl, whisk together Greek yogurt, pesto, and minced garlic until smooth.
6
Slice the chicken and toss it with the gnocchi and creamy pesto sauce.
7
Top with roasted tomatoes and a sprinkle of parmesan cheese before serving.