Gnocchi with Arugula Pesto and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Arugula Pesto and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto and Cherry Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a vibrant arugula pesto with juicy roasted cherry tomatoes for a bright, peppery finish.

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NUTRITION

564kcal
Protein
52.3g
Fat
16.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the gnocchi until they float, then drain and set aside.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat one teaspoon of olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

  • 4

    Add the cherry tomatoes to the skillet and cook for three minutes until they begin to blister and soften.

  • 5

    In a small food processor, pulse the arugula, garlic, lemon juice, parmesan, and the remaining teaspoon of olive oil until a rustic pesto forms.

  • 6

    Add the cooked gnocchi and the arugula pesto to the skillet with the chicken and tomatoes, tossing gently to coat everything evenly before serving.

Gnocchi with Arugula Pesto and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Arugula Pesto and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto and Cherry Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a vibrant arugula pesto with juicy roasted cherry tomatoes for a bright, peppery finish.

NUTRITION

564kcal
Protein
52.3g
Fat
16.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the gnocchi until they float, then drain and set aside.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat one teaspoon of olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

  • 4

    Add the cherry tomatoes to the skillet and cook for three minutes until they begin to blister and soften.

  • 5

    In a small food processor, pulse the arugula, garlic, lemon juice, parmesan, and the remaining teaspoon of olive oil until a rustic pesto forms.

  • 6

    Add the cooked gnocchi and the arugula pesto to the skillet with the chicken and tomatoes, tossing gently to coat everything evenly before serving.