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 chicken and pillowy potato gnocchi tossed in a peppery arugula pesto with juicy roasted cherry tomatoes.

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NUTRITION

570kcal
Protein
52.1g
Fat
21.9g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

1 tbsp Walnuts

2 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

1 tbsp Parmesan cheese

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Prepare the arugula pesto by pulsing 1.5 cups of the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and 1 tsp of olive oil in a food processor until smooth.

  • 2

    Season the chicken breast with a portion of the sea salt and black pepper, then sear in a skillet with the remaining 1 tsp of olive oil over medium-high heat until golden and cooked through.

  • 3

    Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain and set aside.

  • 4

    In the same skillet used for the chicken, sauté the halved cherry tomatoes for 3 minutes until they begin to blister and soften.

  • 5

    Slice the cooked chicken and toss it into the skillet with the gnocchi, prepared pesto, the remaining 0.5 cup of fresh arugula, and the remaining salt and pepper until well combined.

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 chicken and pillowy potato gnocchi tossed in a peppery arugula pesto with juicy roasted cherry tomatoes.

NUTRITION

570kcal
Protein
52.1g
Fat
21.9g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

1 tbsp Walnuts

2 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

1 tbsp Parmesan cheese

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Prepare the arugula pesto by pulsing 1.5 cups of the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and 1 tsp of olive oil in a food processor until smooth.

  • 2

    Season the chicken breast with a portion of the sea salt and black pepper, then sear in a skillet with the remaining 1 tsp of olive oil over medium-high heat until golden and cooked through.

  • 3

    Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain and set aside.

  • 4

    In the same skillet used for the chicken, sauté the halved cherry tomatoes for 3 minutes until they begin to blister and soften.

  • 5

    Slice the cooked chicken and toss it into the skillet with the gnocchi, prepared pesto, the remaining 0.5 cup of fresh arugula, and the remaining salt and pepper until well combined.