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 oz chicken breast; 0.5 cup potato gnocchi; 1 tbsp basil pesto; 2 tbsp plain Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp olive oil; 1 clove garlic; 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

Pan-seared chicken and pillowy potato gnocchi are tossed in a vibrant pesto cream sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

45.7g

Fat

18g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden brown.
4
Remove the chicken from the skillet, let it rest for 2 minutes, then slice into bite-sized strips.
5
In the same skillet, lower the heat to medium and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
6
Whisk together the basil pesto and Greek yogurt in a small bowl to create the cream sauce.
7
Add the cooked gnocchi, sliced chicken, and baby spinach to the skillet, tossing until the spinach begins to wilt.
8
Pour the pesto cream sauce over the mixture and toss gently to coat everything evenly before serving.