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; 0.5 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 clove garlic; 0 tsp olive oil; 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 sauce with tangy sun-dried tomatoes for a vibrant and satisfying meal.

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NUTRITION

Protein

55.9g

Fat

13.5g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

0.5 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
3
Remove chicken from the pan and add the cauliflower gnocchi, sautéing until crispy on the outside and tender inside.
4
Mince the garlic and add it to the skillet along with the sun-dried tomatoes, cooking for 1 minute until fragrant.
5
Lower the heat to low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.
6
Add the spinach and cooked chicken back into the pan, tossing gently until the spinach is wilted and everything is well coated.