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 peppery arugula pesto with roasted cherry tomatoes.

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NUTRITION

577kcal
Protein
56.2g
Fat
16.3g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Arugula

1 tbsp Pine nuts

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    In a small food processor, pulse the arugula, pine nuts, garlic, nutritional yeast, lemon juice, and olive oil until a smooth pesto forms.

  • 2

    Season the cubed chicken breast with sea salt and black pepper, then sauté in a non-stick pan over medium-high heat until golden and cooked through.

  • 3

    Boil a pot of salted water and cook the gnocchi until they float to the surface, which should take about 2-3 minutes, then drain.

  • 4

    Add the cooked gnocchi and halved cherry tomatoes to the pan with the chicken, tossing briefly for 1 minute to blister the tomatoes.

  • 5

    Remove the pan from the heat, stir in the arugula pesto until all ingredients are well 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

Pan-seared chicken and pillowy gnocchi tossed in a peppery arugula pesto with roasted cherry tomatoes.

NUTRITION

577kcal
Protein
56.2g
Fat
16.3g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Arugula

1 tbsp Pine nuts

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    In a small food processor, pulse the arugula, pine nuts, garlic, nutritional yeast, lemon juice, and olive oil until a smooth pesto forms.

  • 2

    Season the cubed chicken breast with sea salt and black pepper, then sauté in a non-stick pan over medium-high heat until golden and cooked through.

  • 3

    Boil a pot of salted water and cook the gnocchi until they float to the surface, which should take about 2-3 minutes, then drain.

  • 4

    Add the cooked gnocchi and halved cherry tomatoes to the pan with the chicken, tossing briefly for 1 minute to blister the tomatoes.

  • 5

    Remove the pan from the heat, stir in the arugula pesto until all ingredients are well coated, and serve immediately.