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; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 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

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

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NUTRITION

Protein

54.6g

Fat

20.4g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet, let it rest for a few minutes, then slice it into bite-sized strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
6
Reduce the heat to medium-low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.
7
Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.
8
Return the cooked gnocchi and sliced chicken to the skillet, tossing everything together until thoroughly coated in the velvety sauce.