Name: Gnocchi with Arugula Pesto and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Potato gnocchi; 0.5 cup Cherry tomatoes; 1 cup Baby arugula; 0.5 tbsp Walnuts; 0.5 tbsp Extra virgin olive oil; 1 tsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil

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.

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto and Cherry Tomatoes

Pan-seared chicken and pillowy gnocchi tossed in a vibrant, peppery arugula pesto with bursting sweet cherry tomatoes.

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NUTRITION

Protein

51.5g

Fat

18.3g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

0.5 cup Cherry tomatoes

1 cup Baby arugula

0.5 tbsp Walnuts

0.5 tbsp Extra virgin olive oil

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and set aside.
2
Prepare the pesto by pulsing the baby arugula, walnuts, extra virgin olive oil, lemon juice, garlic, and a pinch of sea salt in a food processor until smooth.
3
Season the chicken breast with the remaining sea salt and black pepper.
4
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken breast until cooked through and golden brown.
5
Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
6
In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.
7
Return the cooked gnocchi and sliced chicken to the skillet, then stir in the arugula pesto until all ingredients are evenly coated and heated through.