Name: Gnocchi with Arugula Pesto and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.25 cup potato gnocchi; 1 cup arugula; 0.25 oz walnuts; 1 tbsp parmesan cheese; 0.5 tsp olive oil; 0.5 cup cherry tomatoes; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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.

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto and Cherry Tomatoes

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

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NUTRITION

Protein

54.7g

Fat

15.0g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup potato gnocchi

1 cup arugula

0.25 oz walnuts

1 tbsp parmesan cheese

0.5 tsp olive oil

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Season the chicken breast with sea salt and black pepper, then grill or pan-sear until golden and cooked through.
2
Cook the potato gnocchi in a pot of boiling salted water until they float to the surface, then drain immediately.
3
Prepare the pesto by pulsing arugula, walnuts, garlic, lemon juice, and parmesan in a food processor while drizzling in olive oil.
4
In a skillet over medium heat, sauté the cherry tomatoes until the skins just begin to burst and release their juices.
5
Slice the cooked chicken and combine it with the gnocchi and tomatoes, then fold in the fresh arugula pesto until everything is evenly coated.