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.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

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

Try 7 days free, then $12.99 / mo.

NUTRITION

484kcal
Protein
46.7g
Fat
17.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

100 g potato gnocchi

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tbsp water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil for the gnocchi.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing into bite-sized pieces.

  • 4

    Add the gnocchi to the boiling water and cook according to package directions, usually until they float to the surface (about 2-3 minutes).

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create a creamy sauce base.

  • 6

    Drain the gnocchi, reserving a small splash of pasta water if needed, and return them to the warm skillet over low heat.

  • 7

    Add the sliced chicken, sun-dried tomatoes, and fresh baby spinach to the skillet.

  • 8

    Pour the creamy pesto sauce over the mixture and add 1 tablespoon of water, tossing gently until the spinach is wilted and everything is evenly coated.

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.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

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

NUTRITION

484kcal
Protein
46.7g
Fat
17.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

100 g potato gnocchi

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tbsp water

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil for the gnocchi.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing into bite-sized pieces.

  • 4

    Add the gnocchi to the boiling water and cook according to package directions, usually until they float to the surface (about 2-3 minutes).

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create a creamy sauce base.

  • 6

    Drain the gnocchi, reserving a small splash of pasta water if needed, and return them to the warm skillet over low heat.

  • 7

    Add the sliced chicken, sun-dried tomatoes, and fresh baby spinach to the skillet.

  • 8

    Pour the creamy pesto sauce over the mixture and add 1 tablespoon of water, tossing gently until the spinach is wilted and everything is evenly coated.