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.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Pan-seared chicken and tender potato gnocchi are tossed in a velvety pesto cream sauce featuring tangy sun-dried tomatoes and vibrant spinach.

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NUTRITION

559kcal
Protein
54.3g
Fat
19.5g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

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PREPARATION

  • 1

    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.

  • 2

    Season the chicken breast on both sides with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through to 165°F.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin, bite-sized strips.

  • 5

    In the same skillet, reduce the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Stir in the basil pesto and plain non-fat Greek yogurt, whisking gently to create a smooth and creamy sauce base.

  • 7

    Add the fresh baby spinach to the skillet and stir for 1-2 minutes until the leaves are just wilted.

  • 8

    Return the cooked gnocchi and sliced chicken to the pan, tossing everything together until thoroughly coated in the sauce and heated through.

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.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Pan-seared chicken and tender potato gnocchi are tossed in a velvety pesto cream sauce featuring tangy sun-dried tomatoes and vibrant spinach.

NUTRITION

559kcal
Protein
54.3g
Fat
19.5g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

PREPARATION

  • 1

    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.

  • 2

    Season the chicken breast on both sides with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through to 165°F.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin, bite-sized strips.

  • 5

    In the same skillet, reduce the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Stir in the basil pesto and plain non-fat Greek yogurt, whisking gently to create a smooth and creamy sauce base.

  • 7

    Add the fresh baby spinach to the skillet and stir for 1-2 minutes until the leaves are just wilted.

  • 8

    Return the cooked gnocchi and sliced chicken to the pan, tossing everything together until thoroughly coated in the sauce and heated through.