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 potato gnocchi tossed in a vibrant, peppery arugula pesto with sweet blistered cherry tomatoes.

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NUTRITION

518kcal
Protein
37.1g
Fat
13.7g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 cup potato gnocchi

4 oz chicken breast

1 cup baby arugula

1 tbsp pine nuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.

  • 2

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

  • 3

    In a food processor, pulse the baby arugula, pine nuts, parmesan cheese, garlic, lemon juice, and remaining salt and pepper until finely chopped.

  • 4

    Slowly stream in the extra virgin olive oil while the processor is running to create a smooth, emulsified pesto sauce.

  • 5

    In the same pan used for the chicken, lightly blister the cherry tomatoes for 2 minutes until the skins begin to burst.

  • 6

    Slice the chicken and toss it into the pan with the cooked gnocchi, tomatoes, and arugula pesto, stirring gently to coat everything evenly before serving.

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 potato gnocchi tossed in a vibrant, peppery arugula pesto with sweet blistered cherry tomatoes.

NUTRITION

518kcal
Protein
37.1g
Fat
13.7g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 cup potato gnocchi

4 oz chicken breast

1 cup baby arugula

1 tbsp pine nuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.

  • 2

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

  • 3

    In a food processor, pulse the baby arugula, pine nuts, parmesan cheese, garlic, lemon juice, and remaining salt and pepper until finely chopped.

  • 4

    Slowly stream in the extra virgin olive oil while the processor is running to create a smooth, emulsified pesto sauce.

  • 5

    In the same pan used for the chicken, lightly blister the cherry tomatoes for 2 minutes until the skins begin to burst.

  • 6

    Slice the chicken and toss it into the pan with the cooked gnocchi, tomatoes, and arugula pesto, stirring gently to coat everything evenly before serving.