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; 0.5 cup Potato gnocchi; 1 cup Baby arugula; 0.5 tbsp Walnuts; 1 tbsp Parmesan cheese; 1 tsp Extra virgin olive oil; 1 tsp Avocado oil; 1 clove Garlic; 0.5 cup Cherry tomatoes; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 juicy bursting cherry tomatoes.

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NUTRITION

Protein

51.3g

Fat

19.9g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tsp Avocado oil

1 clove Garlic

0.5 cup Cherry tomatoes

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Heat avocado oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.
3
Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain immediately.
4
In a food processor, combine arugula, walnuts, parmesan, garlic, olive oil, and lemon juice; pulse until a smooth pesto forms.
5
In the same skillet used for the chicken, sauté cherry tomatoes for 2-3 minutes until they begin to blister and soften.
6
Slice the rested chicken into bite-sized pieces.
7
Add the gnocchi and chicken back into the skillet with the tomatoes, stir in the arugula pesto, and toss gently until everything is evenly coated and warmed through.