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; 0.5 cup potato gnocchi; 1 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 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

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

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NUTRITION

Protein

57.8g

Fat

20.7g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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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
Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast.
3
Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through.
4
Stir in the sun-dried tomatoes and fresh spinach, sautéing until the leaves are just wilted.
5
Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.
6
Add the cooked gnocchi to the skillet and toss gently to coat everything in the vibrant green sauce.