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; 0.75 cup potato gnocchi; 1.5 tsp basil pesto; 1 tbsp sun-dried tomatoes; 2 tbsp plain non-fat Greek yogurt; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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 sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

51.0g

Fat

16.9g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 cup potato gnocchi

1.5 tsp basil pesto

1 tbsp sun-dried tomatoes

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Boil the potato gnocchi in a large pot of salted water until they float to the surface.
2
Heat the olive oil in a skillet and sauté the diced chicken breast with sea salt and black pepper until golden and cooked through.
3
Stir in the sun-dried tomatoes and baby spinach, cooking until the leaves are just wilted.
4
Whisk together the basil pesto, Greek yogurt, and lemon juice, then pour the mixture into the skillet over low heat.
5
Toss the cooked gnocchi into the creamy sauce until well-coated and serve warm.