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; 0.5 cup Potato gnocchi; 0.25 cup Non-fat Greek yogurt; 2 tsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 1 clove Garlic; 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 pillowy potato gnocchi are tossed in a velvety pesto-yogurt sauce with vibrant sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

57.5g

Fat

18.1g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

0.25 cup Non-fat Greek yogurt

2 tsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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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
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic is fragrant.
5
Reduce the heat to low and stir in the non-fat Greek yogurt and basil pesto until a smooth, creamy sauce forms.
6
Fold in the cooked gnocchi and baby spinach, tossing gently for 1-2 minutes until the spinach is wilted and the gnocchi is well coated.