Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup potato gnocchi; 0.5 tbsp basil pesto; 2 tbsp nonfat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.25 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

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 pesto cream sauce with tangy sun-dried tomatoes and fresh spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

12.2g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.5 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
2
Bring a small pot of water to a boil and cook the potato gnocchi according to package directions until they float, then drain.
3
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
In a small bowl, whisk together the basil pesto, nonfat Greek yogurt, chopped sun-dried tomatoes, and water to create a smooth sauce.
5
Reduce the skillet heat to low, add the cooked gnocchi and the pesto mixture, then toss in the fresh baby spinach until it just begins to wilt.