Creamy Pesto Gnocchi with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Gnocchi with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Toasted Pine Nuts

Sautéed chicken breast and cauliflower gnocchi tossed in a vibrant basil pesto sauce, finished with a sprinkle of buttery toasted pine nuts.

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NUTRITION

486kcal
Protein
41.0g
Fat
22.9g
Carbs
33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower gnocchi

1.5 tbsp Basil pesto

1 tsp Pine nuts

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

  • 1

    Heat avocado oil in a large skillet over medium-high heat.

  • 2

    Season sliced chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside; in the same skillet, add the cauliflower gnocchi and sauté until the exteriors are crisp.

  • 4

    Add the pine nuts to the pan during the last 2 minutes of gnocchi cooking to lightly toast them until fragrant.

  • 5

    Stir in the baby spinach and cook just until wilted, then return the cooked chicken to the skillet.

  • 6

    Turn off the heat and fold in the basil pesto, stirring until all ingredients are evenly coated and the sauce is creamy.

Creamy Pesto Gnocchi with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Gnocchi with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Toasted Pine Nuts

Sautéed chicken breast and cauliflower gnocchi tossed in a vibrant basil pesto sauce, finished with a sprinkle of buttery toasted pine nuts.

NUTRITION

486kcal
Protein
41.0g
Fat
22.9g
Carbs
33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower gnocchi

1.5 tbsp Basil pesto

1 tsp Pine nuts

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

    Heat avocado oil in a large skillet over medium-high heat.

  • 2

    Season sliced chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside; in the same skillet, add the cauliflower gnocchi and sauté until the exteriors are crisp.

  • 4

    Add the pine nuts to the pan during the last 2 minutes of gnocchi cooking to lightly toast them until fragrant.

  • 5

    Stir in the baby spinach and cook just until wilted, then return the cooked chicken to the skillet.

  • 6

    Turn off the heat and fold in the basil pesto, stirring until all ingredients are evenly coated and the sauce is creamy.