Creamy Chickpea Gnocchi with Roasted Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Gnocchi with Roasted Squash

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Gnocchi with Roasted Squash

Pan-seared chicken and chickpea gnocchi tossed in a velvety yogurt sauce with tender roasted butternut squash and vibrant spinach.

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NUTRITION

539kcal
Protein
51.9g
Fat
11.2g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 cup chickpea gnocchi

0.5 cup butternut squash

1 tsp olive oil

2 tbsp Greek yogurt

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp water

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil and a pinch of sea salt.

  • 2

    Roast the squash on a parchment-lined baking sheet for 20 minutes until the edges are tender and slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea gnocchi according to the package instructions, reserving one tablespoon of the cooking water before draining.

  • 4

    Season the chicken breast with garlic powder, sea salt, and black pepper, then sear in a pan with the remaining olive oil over medium-high heat until golden and cooked through.

  • 5

    Remove the chicken from the pan and slice it into bite-sized pieces.

  • 6

    Reduce the pan heat to low and add the cooked gnocchi, roasted squash, chicken, and fresh spinach.

  • 7

    Stir in the Greek yogurt and the reserved cooking water, tossing gently for one minute until the spinach is wilted and a velvety sauce coats every ingredient.

Creamy Chickpea Gnocchi with Roasted Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Gnocchi with Roasted Squash

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Gnocchi with Roasted Squash

Pan-seared chicken and chickpea gnocchi tossed in a velvety yogurt sauce with tender roasted butternut squash and vibrant spinach.

NUTRITION

539kcal
Protein
51.9g
Fat
11.2g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 cup chickpea gnocchi

0.5 cup butternut squash

1 tsp olive oil

2 tbsp Greek yogurt

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp water

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil and a pinch of sea salt.

  • 2

    Roast the squash on a parchment-lined baking sheet for 20 minutes until the edges are tender and slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea gnocchi according to the package instructions, reserving one tablespoon of the cooking water before draining.

  • 4

    Season the chicken breast with garlic powder, sea salt, and black pepper, then sear in a pan with the remaining olive oil over medium-high heat until golden and cooked through.

  • 5

    Remove the chicken from the pan and slice it into bite-sized pieces.

  • 6

    Reduce the pan heat to low and add the cooked gnocchi, roasted squash, chicken, and fresh spinach.

  • 7

    Stir in the Greek yogurt and the reserved cooking water, tossing gently for one minute until the spinach is wilted and a velvety sauce coats every ingredient.