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

Sautéed chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto with juicy blistered cherry tomatoes.

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NUTRITION

552kcal
Protein
51.3g
Fat
15.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Cherry tomatoes

1 tbsp 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, then sear in a hot pan until golden and cooked through before slicing into bite-sized pieces.

  • 2

    Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain and set aside.

  • 3

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

  • 4

    In the same pan used for the chicken, add the cherry tomatoes and cook over medium-high heat until they begin to blister and soften.

  • 5

    Add the cooked gnocchi and sliced chicken back into the pan with the tomatoes, toss with the arugula pesto until evenly coated, and serve immediately.

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

Sautéed chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto with juicy blistered cherry tomatoes.

NUTRITION

552kcal
Protein
51.3g
Fat
15.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then sear in a hot pan until golden and cooked through before slicing into bite-sized pieces.

  • 2

    Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain and set aside.

  • 3

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

  • 4

    In the same pan used for the chicken, add the cherry tomatoes and cook over medium-high heat until they begin to blister and soften.

  • 5

    Add the cooked gnocchi and sliced chicken back into the pan with the tomatoes, toss with the arugula pesto until evenly coated, and serve immediately.