Name: Shrimp and Gnocchi with Arugula Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 cup Potato gnocchi; 1 cup Baby arugula; 0.25 oz Walnuts; 1 tsp Extra virgin olive oil; 1 tbsp Parmesan cheese; 0.5 cup Cherry tomatoes; 1 clove Garlic; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Shrimp and Gnocchi with Arugula Pesto

Pan-seared shrimp and tender gnocchi tossed in a vibrant arugula pesto with juicy roasted cherry tomatoes for a bright, peppery finish.

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NUTRITION

Protein

52.5g

Fat

13.8g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prepare the pesto by pulsing the baby arugula, walnuts, garlic, lemon juice, and half of the olive oil in a small food processor until a smooth paste forms.
2
Bring a medium pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain and set aside.
3
Heat the remaining olive oil in a large skillet over medium-high heat.
4
Season the shrimp with sea salt and black pepper, then add them to the skillet and sear for 2 minutes per side until pink and opaque.
5
Add the cherry tomatoes to the skillet with the shrimp and cook for 2-3 minutes until the skins begin to blister and soften.
6
Reduce the heat to low, then add the cooked gnocchi and the prepared arugula pesto to the skillet.
7
Toss everything gently to ensure the gnocchi and shrimp are evenly coated in the pesto.
8
Garnish with the grated parmesan cheese and serve immediately while warm.