Pesto Gnocchi with Burst Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Gnocchi with Burst Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Gnocchi with Burst Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a vibrant basil pesto with juicy, blistered cherry tomatoes that pop with every bite.

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NUTRITION

552kcal
Protein
51.5g
Fat
21.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 4

    Add the minced garlic and cherry tomatoes to the skillet, sautéing until the tomato skins begin to blister and burst.

  • 5

    Stir in the cooked gnocchi and baby spinach, tossing until the spinach is just wilted.

  • 6

    Remove from heat and fold in the basil pesto until everything is evenly coated and fragrant.

Pesto Gnocchi with Burst Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Gnocchi with Burst Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Gnocchi with Burst Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a vibrant basil pesto with juicy, blistered cherry tomatoes that pop with every bite.

NUTRITION

552kcal
Protein
51.5g
Fat
21.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 4

    Add the minced garlic and cherry tomatoes to the skillet, sautéing until the tomato skins begin to blister and burst.

  • 5

    Stir in the cooked gnocchi and baby spinach, tossing until the spinach is just wilted.

  • 6

    Remove from heat and fold in the basil pesto until everything is evenly coated and fragrant.