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; 1 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 tsp extra virgin olive oil; 1 cup fresh baby spinach; 1 clove garlic; 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 cream sauce featuring tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

53.7g

Fat

19.7g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

4.5 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 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a small pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.
2
Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Reduce the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Whisk together the basil pesto and Greek yogurt in a small bowl, then pour the mixture into the skillet with the chicken.
6
Add the cooked gnocchi and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and everything is coated in the creamy sauce.