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; 1 tbsp Basil pesto; 2 tbsp Plain Greek yogurt; 1 tbsp Sun-dried tomatoes; 1 tsp Olive oil; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 breast and tender potato gnocchi tossed in a velvety basil pesto sauce with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

54.0g

Fat

21g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 tbsp Sun-dried tomatoes

1 tsp Olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the potato gnocchi until they float, then drain and set aside.
2
Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.
4
Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.
5
Lower the skillet heat to low and whisk in the plain Greek yogurt and basil pesto until the sauce is smooth and creamy.
6
Stir the sun-dried tomatoes and baby spinach into the sauce, allowing the spinach to wilt slightly from the residual heat.
7
Add the cooked gnocchi and sliced chicken back into the skillet, tossing gently to coat every piece in the vibrant green sauce.