Name: Creamy Pesto Gnocchi with Roasted 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; 1 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 0.5 cup cherry tomatoes; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp lemon juice

Creamy Pesto Gnocchi with Roasted 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 Roasted Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a velvety pesto sauce, complemented by the burst of juicy roasted tomatoes.

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NUTRITION

Protein

56.9g

Fat

20.6g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.5 cup cherry tomatoes

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place cherry tomatoes on a baking sheet, drizzle with olive oil and a pinch of salt and pepper, then roast for 15 minutes until blistered.
3
Season the chicken breast with salt and pepper, then sear in a hot skillet for 6-7 minutes per side until golden and cooked through.
4
Slice the cooked chicken into bite-sized strips.
5
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, which takes about 2-3 minutes.
6
In a small bowl, whisk together the Greek yogurt, pesto, minced garlic, and lemon juice until smooth.
7
Drain the gnocchi, reserving two tablespoons of the hot pasta water to thin the sauce if necessary.
8
Toss the gnocchi, chicken, and roasted tomatoes with the creamy pesto sauce until well coated and serve immediately.