Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup potato gnocchi; 0.5 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp extra virgin olive oil; 0.75 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

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

49.7g

Fat

13.6g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

0.5 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp extra virgin olive oil

0.75 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of water to a boil with 0.5 tsp of the sea salt and cook the gnocchi according to package instructions until they float, then drain.
2
Season the cubed chicken breast with the remaining 0.25 tsp sea salt and the black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
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 and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is evenly coated.