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; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup potato gnocchi; 1 clove garlic; 1 tbsp sun-dried tomatoes; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 cup fresh baby spinach

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 breast and potato gnocchi tossed in a vibrant, velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

41.3g

Fat

17.1g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup potato gnocchi

1 clove garlic

1 tbsp sun-dried tomatoes

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup fresh baby spinach

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through, then set aside to rest before slicing into bite-sized pieces.
3
Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain and reserve 2 tablespoons of the cooking water.
4
In the same skillet used for the chicken, sauté the minced garlic and chopped sun-dried tomatoes for 1 minute until fragrant.
5
Reduce the heat to low and stir in the basil pesto, Greek yogurt, and reserved gnocchi water until a smooth, creamy sauce forms.
6
Add the cooked gnocchi, sliced chicken, and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and everything is thoroughly coated in the sauce.