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

Sautéed chicken and pillowy gnocchi tossed in a vibrant, peppery arugula pesto with juicy halved cherry tomatoes.

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NUTRITION

509kcal
Protein
50.6g
Fat
16.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounce chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tablespoon walnuts

1 teaspoon olive oil

1 clove garlic

1 tablespoon nutritional yeast

0.5 cup cherry tomatoes

1 tablespoon lemon juice

0.25 teaspoon sea salt

0.25 teaspoon black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil.

  • 2

    Season the cubed chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

  • 3

    In a small food processor, pulse the baby arugula, walnuts, garlic, nutritional yeast, lemon juice, and the remaining salt and pepper until a coarse pesto paste forms.

  • 4

    Drop the potato gnocchi into the boiling water and cook until they float to the surface, then drain immediately.

  • 5

    Toss the cooked gnocchi and chicken with the arugula pesto and halved cherry tomatoes in the warm pan until everything is well coated and the tomatoes are slightly softened.

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

Sautéed chicken and pillowy gnocchi tossed in a vibrant, peppery arugula pesto with juicy halved cherry tomatoes.

NUTRITION

509kcal
Protein
50.6g
Fat
16.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounce chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tablespoon walnuts

1 teaspoon olive oil

1 clove garlic

1 tablespoon nutritional yeast

0.5 cup cherry tomatoes

1 tablespoon lemon juice

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil.

  • 2

    Season the cubed chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

  • 3

    In a small food processor, pulse the baby arugula, walnuts, garlic, nutritional yeast, lemon juice, and the remaining salt and pepper until a coarse pesto paste forms.

  • 4

    Drop the potato gnocchi into the boiling water and cook until they float to the surface, then drain immediately.

  • 5

    Toss the cooked gnocchi and chicken with the arugula pesto and halved cherry tomatoes in the warm pan until everything is well coated and the tomatoes are slightly softened.