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 cauliflower gnocchi tossed in a vibrant arugula pesto, bursting with juicy roasted cherry tomatoes for a fresh finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

541kcal
Protein
50.4g
Fat
19.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 cup arugula

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with half of the salt and pepper, then pan-sear in a hot skillet until golden brown and cooked through before slicing into strips.

  • 2

    Boil the cauliflower gnocchi in salted water until they float to the surface, then drain and set aside.

  • 3

    Prepare the pesto by pulsing the arugula, pine nuts, parmesan, garlic, lemon juice, olive oil, and remaining salt and pepper in a food processor until smooth.

  • 4

    In the same skillet used for the chicken, sauté the cherry tomatoes over medium-high heat until the skins begin to blister and soften.

  • 5

    Add the gnocchi and sliced chicken back into the skillet with the tomatoes, then toss thoroughly with the arugula pesto until every piece is coated.

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 cauliflower gnocchi tossed in a vibrant arugula pesto, bursting with juicy roasted cherry tomatoes for a fresh finish.

NUTRITION

541kcal
Protein
50.4g
Fat
19.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 cup arugula

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp parmesan cheese

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 of the salt and pepper, then pan-sear in a hot skillet until golden brown and cooked through before slicing into strips.

  • 2

    Boil the cauliflower gnocchi in salted water until they float to the surface, then drain and set aside.

  • 3

    Prepare the pesto by pulsing the arugula, pine nuts, parmesan, garlic, lemon juice, olive oil, and remaining salt and pepper in a food processor until smooth.

  • 4

    In the same skillet used for the chicken, sauté the cherry tomatoes over medium-high heat until the skins begin to blister and soften.

  • 5

    Add the gnocchi and sliced chicken back into the skillet with the tomatoes, then toss thoroughly with the arugula pesto until every piece is coated.