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 ounce chicken breast; 0.5 cup potato gnocchi; 1 tablespoon basil pesto; 2 tablespoon non-fat Greek yogurt; 2 tablespoon sun-dried tomatoes; 1 cup baby spinach; 1 teaspoon olive oil; 0.25 teaspoon sea salt; 0.25 teaspoon 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 with tangy sun-dried tomatoes and vibrant baby spinach.

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NUTRITION

Protein

53.7g

Fat

21.3g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

5 ounce chicken breast

0.5 cup potato gnocchi

1 tablespoon basil pesto

2 tablespoon non-fat Greek yogurt

2 tablespoon sun-dried tomatoes

1 cup baby spinach

1 teaspoon olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.
2
Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast seasoned with sea salt and black pepper.
3
Sauté the chicken for 5-7 minutes until golden brown and cooked through, then stir in the chopped sun-dried tomatoes and baby spinach until the greens wilt.
4
Lower the heat to medium-low and stir in the basil pesto and non-fat Greek yogurt until a smooth, creamy sauce forms and evenly coats the chicken and vegetables.
5
Add the cooked gnocchi back into the skillet, tossing gently to combine all ingredients until heated through and the sauce is velvety.