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; 0.5 cup potato gnocchi; 1 tbsp basil pesto; 0.25 cup non-fat 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; 1 clove garlic

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 tender potato gnocchi are folded into a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

58.0g

Fat

17.3g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

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 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and set aside.
2
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat, add the chicken, and sear until golden brown and cooked through, about 5-7 minutes.
4
Reduce heat to medium, add the minced garlic and chopped sun-dried tomatoes to the skillet, and sauté for 1 minute until fragrant.
5
Stir in the baby spinach and cook until just wilted.
6
In a small bowl, whisk together the basil pesto and non-fat Greek yogurt until smooth.
7
Add the cooked gnocchi and the pesto yogurt mixture to the skillet, tossing gently over low heat until everything is well combined and heated through.