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; 0.75 cup potato gnocchi; 0.5 cup cherry tomatoes; 0.75 tbsp basil pesto; 2 tbsp plain Greek yogurt; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice; 1 tbsp fresh basil

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 vibrant, creamy pesto sauce with burst roasted tomatoes for a bright and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.8g

Fat

11.1g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 cup cherry tomatoes

0.75 tbsp basil pesto

2 tbsp plain Greek yogurt

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

1 tbsp fresh basil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and place cherry tomatoes on a parchment-lined baking sheet with a tiny drizzle of oil.
2
Roast the tomatoes for 10-12 minutes until they are blistered and have released their sweet juices.
3
Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium heat until fully cooked.
4
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.
5
In the same skillet used for the chicken, whisk together the basil pesto, Greek yogurt, and lemon juice over low heat until a smooth sauce forms.
6
Slice the cooked chicken and fold it into the sauce along with the gnocchi and roasted tomatoes.
7
Toss everything gently to coat and serve topped with freshly chopped basil.