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 gnocchi and juicy chicken breast tossed in a vibrant arugula pesto with blistered cherry tomatoes for a bright, peppery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

570kcal
Protein
53.2g
Fat
21.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 oz walnuts

1 tbsp parmesan cheese

1 tsp olive oil

0.5 cup cherry tomatoes

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

    In a food processor, pulse the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil until a coarse paste forms.

  • 2

    Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a non-stick skillet until cooked through and slice into thin strips.

  • 3

    Boil the potato gnocchi in salted water according to package directions until they float, then drain thoroughly.

  • 4

    In a large skillet over medium heat, add the cherry tomatoes and cook until they begin to burst and soften.

  • 5

    Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently to coat everything evenly before serving.

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 gnocchi and juicy chicken breast tossed in a vibrant arugula pesto with blistered cherry tomatoes for a bright, peppery finish.

NUTRITION

570kcal
Protein
53.2g
Fat
21.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 oz walnuts

1 tbsp parmesan cheese

1 tsp olive oil

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    In a food processor, pulse the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil until a coarse paste forms.

  • 2

    Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a non-stick skillet until cooked through and slice into thin strips.

  • 3

    Boil the potato gnocchi in salted water according to package directions until they float, then drain thoroughly.

  • 4

    In a large skillet over medium heat, add the cherry tomatoes and cook until they begin to burst and soften.

  • 5

    Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently to coat everything evenly before serving.