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 peppery arugula pesto with bursting cherry tomatoes for a vibrant, herbaceous finish.

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NUTRITION

514kcal
Protein
52.7g
Fat
16.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

0.25 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then set aside to rest.

  • 3

    In a food processor, combine the baby arugula, walnuts, garlic, lemon juice, grated parmesan, and extra virgin olive oil, pulsing until a smooth pesto forms.

  • 4

    Bring a pot of salted water to a boil and cook the potato gnocchi for 2-3 minutes or until they float to the surface.

  • 5

    While gnocchi cooks, slice the cherry tomatoes in half and lightly sauté them in the chicken skillet for 2 minutes until they begin to soften.

  • 6

    Slice the rested chicken into thin strips.

  • 7

    Add the drained gnocchi and sliced chicken to the skillet with the tomatoes, then fold in the arugula pesto until everything is evenly coated and warmed 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 pillowy gnocchi tossed in a peppery arugula pesto with bursting cherry tomatoes for a vibrant, herbaceous finish.

NUTRITION

514kcal
Protein
52.7g
Fat
16.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

0.25 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then set aside to rest.

  • 3

    In a food processor, combine the baby arugula, walnuts, garlic, lemon juice, grated parmesan, and extra virgin olive oil, pulsing until a smooth pesto forms.

  • 4

    Bring a pot of salted water to a boil and cook the potato gnocchi for 2-3 minutes or until they float to the surface.

  • 5

    While gnocchi cooks, slice the cherry tomatoes in half and lightly sauté them in the chicken skillet for 2 minutes until they begin to soften.

  • 6

    Slice the rested chicken into thin strips.

  • 7

    Add the drained gnocchi and sliced chicken to the skillet with the tomatoes, then fold in the arugula pesto until everything is evenly coated and warmed through.