Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 0.5 cup potato gnocchi; 1.5 tsp basil pesto; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp parmesan cheese

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 gnocchi tossed in a velvety pesto cream sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

46.0g

Fat

16.6g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.5 cup potato gnocchi

1.5 tsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Bring a pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken pieces until they are golden brown and cooked through.
4
Reduce the heat to medium and stir in the sun-dried tomatoes and fresh spinach, cooking until the greens are just wilted.
5
Remove the skillet from the heat and stir in the Greek yogurt, basil pesto, and the cooked gnocchi until everything is coated in a creamy sauce.
6
Garnish the dish with parmesan cheese and serve immediately while warm.