Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup potato gnocchi; 0.25 tbsp basil pesto; 0.25 cup plain Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 vibrant pesto cream sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

53.8g

Fat

14.4g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup potato gnocchi

0.25 tbsp basil pesto

0.25 cup plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the gnocchi according to package directions until they float, then drain and set aside.
2
Slice the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.
4
Lower the heat to low and add the basil pesto, Greek yogurt, and sun-dried tomatoes to the skillet, stirring until a smooth sauce forms.
5
Fold in the fresh baby spinach and stir for 1 minute until the leaves are just wilted.
6
Add the cooked gnocchi to the skillet and toss gently to coat every piece in the creamy pesto sauce before serving warm.