Creamy Pesto Gnocchi with Toasted Pine Nuts

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

Creamy Pesto Gnocchi with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Toasted Pine Nuts

Pan-seared cauliflower gnocchi and tender chicken breast tossed in a velvety pesto sauce, finished with crunchy toasted pine nuts and vibrant spinach.

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NUTRITION

577kcal
Protein
56.6g
Fat
22.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tsp pine nuts

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

    Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then set aside.

  • 2

    In the same skillet, heat olive oil and sauté cubed chicken breast with salt and pepper until cooked through.

  • 3

    Remove chicken and add cauliflower gnocchi to the pan, searing until the edges are crispy and golden brown.

  • 4

    Stir in the minced garlic and baby spinach, cooking until the spinach is just wilted.

  • 5

    Lower the heat and stir in the Greek yogurt, pesto, and cooked chicken until a creamy sauce forms.

  • 6

    Serve immediately topped with the toasted pine nuts.

Creamy Pesto Gnocchi with Toasted Pine Nuts

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

Creamy Pesto Gnocchi with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Toasted Pine Nuts

Pan-seared cauliflower gnocchi and tender chicken breast tossed in a velvety pesto sauce, finished with crunchy toasted pine nuts and vibrant spinach.

NUTRITION

577kcal
Protein
56.6g
Fat
22.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tsp pine nuts

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then set aside.

  • 2

    In the same skillet, heat olive oil and sauté cubed chicken breast with salt and pepper until cooked through.

  • 3

    Remove chicken and add cauliflower gnocchi to the pan, searing until the edges are crispy and golden brown.

  • 4

    Stir in the minced garlic and baby spinach, cooking until the spinach is just wilted.

  • 5

    Lower the heat and stir in the Greek yogurt, pesto, and cooked chicken until a creamy sauce forms.

  • 6

    Serve immediately topped with the toasted pine nuts.