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; 1 cup cauliflower gnocchi; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.5 tsp garlic powder; 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 cauliflower gnocchi tossed in a velvety pesto cream sauce, highlighted by the vibrant tang of sun-dried tomatoes.

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NUTRITION

Protein

52.1g

Fat

22.0g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat olive oil in a large non-stick skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and slice into strips.
4
In the same skillet, add the cauliflower gnocchi and sauté for 7-10 minutes until the outsides are slightly crispy and golden.
5
Reduce the heat to low and stir in the basil pesto, non-fat Greek yogurt, and sun-dried tomatoes until a smooth sauce forms.
6
Add the baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.
7
Return the sliced chicken to the skillet, tossing everything together to coat in the creamy pesto sauce before serving warm.