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, juicy cherry tomatoes for a fresh finish.

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NUTRITION

484kcal
Protein
51.2g
Fat
15.0g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnut halves

1 tbsp grated parmesan cheese

0.5 tsp extra virgin 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 half the salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until golden and cooked through.

  • 2

    Boil the potato gnocchi in salted water according to package directions until they float to the surface, then drain immediately.

  • 3

    In a food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while slowly drizzling in the olive oil to create a thick, vibrant pesto.

  • 4

    Slice the cherry tomatoes in half and toss them into the warm skillet with the sliced chicken and cooked gnocchi.

  • 5

    Stir in the arugula pesto and the remaining salt and pepper, tossing gently until everything is evenly coated and the tomatoes just begin to soften.

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, juicy cherry tomatoes for a fresh finish.

NUTRITION

484kcal
Protein
51.2g
Fat
15.0g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnut halves

1 tbsp grated parmesan cheese

0.5 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    Boil the potato gnocchi in salted water according to package directions until they float to the surface, then drain immediately.

  • 3

    In a food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while slowly drizzling in the olive oil to create a thick, vibrant pesto.

  • 4

    Slice the cherry tomatoes in half and toss them into the warm skillet with the sliced chicken and cooked gnocchi.

  • 5

    Stir in the arugula pesto and the remaining salt and pepper, tossing gently until everything is evenly coated and the tomatoes just begin to soften.