Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup potato gnocchi; 2 tsp basil pesto; 0.25 cup plain non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin 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 gnocchi tossed in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes.

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NUTRITION

Protein

50.3g

Fat

16.1g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

2 tsp basil pesto

0.25 cup plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 7 minutes.
3
While the chicken is cooking, boil the potato gnocchi in a pot of salted water until they float to the surface, then drain immediately.
4
Add the minced garlic and sun-dried tomatoes to the skillet with the chicken, sautéing for about 1 minute until the garlic is fragrant.
5
Toss the fresh baby spinach into the skillet and stir until it just begins to wilt.
6
Reduce the heat to low, then stir in the basil pesto and plain Greek yogurt until a smooth and creamy sauce forms.
7
Add the cooked gnocchi to the skillet and toss gently to coat everything in the sauce before serving warm.