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; 0.33 cup Potato gnocchi; 0.25 cup Plain Greek yogurt; 0.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.5 tsp Olive oil; 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

Sautéed chicken and pillowy gnocchi tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

43.0g

Fat

12.6g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Potato gnocchi

0.25 cup Plain Greek yogurt

0.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.
2
While the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast.
3
Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, approximately 6 to 8 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Reduce the heat to low and stir in the Greek yogurt and basil pesto until a smooth sauce forms.
6
Add the fresh baby spinach to the pan and stir until it begins to wilt into the sauce.
7
Fold the cooked gnocchi into the skillet, tossing gently to coat every piece in the creamy pesto sauce before serving warm.