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; 0.25 cup potato gnocchi; 0.25 cup plain non-fat Greek yogurt; 0.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup fresh spinach; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 pillowy gnocchi tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

54.6g

Fat

14.7g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup potato gnocchi

0.25 cup plain non-fat Greek yogurt

0.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Season the diced chicken breast with sea salt and black pepper, then add to the skillet with the minced garlic.
4
Sauté the chicken for 5-7 minutes until golden brown and cooked through.
5
Lower the heat to medium and stir in the fresh spinach and sun-dried tomatoes, cooking until the spinach is just wilted.
6
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
7
Add the cooked gnocchi to the skillet, then pour in the pesto yogurt sauce.
8
Gently toss everything together for 1-2 minutes until the sauce is velvety and coats every piece, being careful not to boil the yogurt.