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 gnocchi tossed in a peppery arugula pesto with bursting, juicy cherry tomatoes.

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NUTRITION

496kcal
Protein
50.2g
Fat
16.1g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 cup cherry tomatoes

2 tsp extra virgin olive oil

1 tsp grated parmesan cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While chicken cooks, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.

  • 4

    Drain the gnocchi and set aside, reserving 1 tablespoon of the pasta water.

  • 5

    In a small food processor, combine the baby arugula, extra virgin olive oil, garlic clove, lemon juice, and grated parmesan cheese.

  • 6

    Pulse the mixture until a smooth, vibrant green pesto forms, adding the reserved pasta water if a thinner consistency is desired.

  • 7

    Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

  • 8

    In the same skillet, add the cherry tomatoes and sauté for 2 minutes until they are softened and just beginning to burst.

  • 9

    Return the gnocchi and chicken to the skillet, pour in the arugula pesto, and toss gently over low heat until everything is well combined and warmed through.

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 gnocchi tossed in a peppery arugula pesto with bursting, juicy cherry tomatoes.

NUTRITION

496kcal
Protein
50.2g
Fat
16.1g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 cup cherry tomatoes

2 tsp extra virgin olive oil

1 tsp grated parmesan cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While chicken cooks, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.

  • 4

    Drain the gnocchi and set aside, reserving 1 tablespoon of the pasta water.

  • 5

    In a small food processor, combine the baby arugula, extra virgin olive oil, garlic clove, lemon juice, and grated parmesan cheese.

  • 6

    Pulse the mixture until a smooth, vibrant green pesto forms, adding the reserved pasta water if a thinner consistency is desired.

  • 7

    Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

  • 8

    In the same skillet, add the cherry tomatoes and sauté for 2 minutes until they are softened and just beginning to burst.

  • 9

    Return the gnocchi and chicken to the skillet, pour in the arugula pesto, and toss gently over low heat until everything is well combined and warmed through.