Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup cauliflower gnocchi; 0.5 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 clove garlic; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sautéed chicken and cauliflower gnocchi tossed in a velvety pesto-yogurt sauce, brightened by tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

52.9g

Fat

14.3g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

0.5 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium-high heat.
2
Add the cubed chicken breast, sea salt, and black pepper, sautéing until the chicken is golden brown and cooked through.
3
Add the frozen cauliflower gnocchi and minced garlic to the skillet, cooking for 5-7 minutes until the gnocchi is tender and slightly crisp.
4
Reduce heat to low and stir in the basil pesto, non-fat Greek yogurt, and chopped sun-dried tomatoes until a creamy sauce forms.
5
Add the fresh spinach and stir gently until the leaves are just wilted and the sauce is velvety.
6
Serve immediately in a warm bowl.