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 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.25 cup potato gnocchi; 1 cup baby spinach; 1 tbsp sun-dried tomatoes; 0.5 tbsp basil pesto; 0.25 cup plain Greek yogurt

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 tangy sun-dried tomatoes for a vibrant, herb-infused meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.3g

Fat

17.4g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup potato gnocchi

1 cup baby spinach

1 tbsp sun-dried tomatoes

0.5 tbsp basil pesto

0.25 cup plain Greek yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
2
Season the diced chicken breast with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
5
Reduce heat to low and stir in the baby spinach until just wilted.
6
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
7
Add the cooked gnocchi and the pesto-yogurt mixture to the skillet, tossing gently until every piece is coated and heated through.