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; 0.75 cup cauliflower gnocchi; 1 tbsp basil pesto; 2 tbsp nonfat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 and fresh spinach.

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NUTRITION

Protein

54.6g

Fat

15.6g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cauliflower gnocchi

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the olive oil in a large non-stick skillet over medium-high heat.
3
Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.
4
In the same skillet, add the frozen cauliflower gnocchi and sauté for 5-7 minutes until the outsides are lightly crisped.
5
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
6
Reduce the heat to low and stir in the baby spinach until it begins to wilt.
7
Whisk the basil pesto and Greek yogurt together in a small bowl, then pour into the skillet.
8
Return the cooked chicken to the pan and toss everything together until the gnocchi is coated in a creamy sauce.