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 tender gnocchi are tossed in a vibrant, peppery arugula pesto with bursting cherry tomatoes for a bright and satisfying meal.

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NUTRITION

464kcal
Protein
49.6g
Fat
13.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tsp Extra virgin olive oil

1 tsp Walnuts

1 clove Garlic

0.5 cup Cherry tomatoes

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Prepare the arugula pesto by pulsing the baby arugula, walnuts, garlic, lemon juice, and half of the olive oil in a small food processor until smooth.

  • 2

    Season the chicken breast with sea salt and black pepper.

  • 3

    Heat the remaining olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then set aside to rest.

  • 4

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

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until the skins begin to blister and crack.

  • 7

    Add the cooked gnocchi and chicken strips back into the skillet, pour in the arugula pesto, and toss everything together until well combined and heated through.

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 tender gnocchi are tossed in a vibrant, peppery arugula pesto with bursting cherry tomatoes for a bright and satisfying meal.

NUTRITION

464kcal
Protein
49.6g
Fat
13.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tsp Extra virgin olive oil

1 tsp Walnuts

1 clove Garlic

0.5 cup Cherry tomatoes

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Prepare the arugula pesto by pulsing the baby arugula, walnuts, garlic, lemon juice, and half of the olive oil in a small food processor until smooth.

  • 2

    Season the chicken breast with sea salt and black pepper.

  • 3

    Heat the remaining olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then set aside to rest.

  • 4

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

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until the skins begin to blister and crack.

  • 7

    Add the cooked gnocchi and chicken strips back into the skillet, pour in the arugula pesto, and toss everything together until well combined and heated through.