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, peppery arugula pesto with bursting roasted cherry tomatoes.

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NUTRITION

519kcal
Protein
52.3g
Fat
17.0g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper, then sear in a pan over medium heat until golden and cooked through.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain immediately.

  • 3

    In a small food processor, pulse the baby arugula, walnuts, parmesan cheese, olive oil, lemon juice, and garlic until a smooth pesto forms.

  • 4

    Add the cherry tomatoes to the pan used for the chicken and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 5

    Slice the chicken into bite-sized pieces and return it to the pan along with the gnocchi and prepared pesto, tossing gently to coat everything evenly.

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, peppery arugula pesto with bursting roasted cherry tomatoes.

NUTRITION

519kcal
Protein
52.3g
Fat
17.0g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper, then sear in a pan over medium heat until golden and cooked through.

  • 2

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain immediately.

  • 3

    In a small food processor, pulse the baby arugula, walnuts, parmesan cheese, olive oil, lemon juice, and garlic until a smooth pesto forms.

  • 4

    Add the cherry tomatoes to the pan used for the chicken and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 5

    Slice the chicken into bite-sized pieces and return it to the pan along with the gnocchi and prepared pesto, tossing gently to coat everything evenly.