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 blistered cherry tomatoes for a bright and zesty finish.

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NUTRITION

579kcal
Protein
52.2g
Fat
23.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh arugula

1 tbsp walnuts

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

  • 1

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

  • 2

    In a small food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while drizzling in the extra virgin olive oil until a coarse pesto forms.

  • 3

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

  • 4

    Remove the chicken to rest, then in the same skillet, toss the cherry tomatoes for 2 minutes until the skins begin to blister and soften.

  • 5

    Add the cooked gnocchi and arugula pesto to the skillet, tossing gently to coat every pillowy piece before slicing the chicken and serving on top.

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 blistered cherry tomatoes for a bright and zesty finish.

NUTRITION

579kcal
Protein
52.2g
Fat
23.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh arugula

1 tbsp walnuts

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

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

  • 2

    In a small food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while drizzling in the extra virgin olive oil until a coarse pesto forms.

  • 3

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

  • 4

    Remove the chicken to rest, then in the same skillet, toss the cherry tomatoes for 2 minutes until the skins begin to blister and soften.

  • 5

    Add the cooked gnocchi and arugula pesto to the skillet, tossing gently to coat every pillowy piece before slicing the chicken and serving on top.