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; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh spinach; 1 tbsp water

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 tossed in a velvety basil pesto sauce with tangy sun-dried tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.8g

Fat

21.4g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

1 tbsp water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.
3
While the chicken cooks, bring a small pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.
4
Add the sun-dried tomatoes and fresh spinach to the skillet with the chicken, sautéing for 1-2 minutes until the spinach is just wilted.
5
Reduce the skillet heat to low and stir in the basil pesto, Greek yogurt, and water, mixing until a smooth, creamy sauce forms.
6
Fold the cooked gnocchi into the skillet, tossing gently to coat every piece in the pesto sauce before serving warm.