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 gnocchi tossed in a vibrant, peppery arugula pesto with burst cherry tomatoes for a bright, zesty finish.

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NUTRITION

473kcal
Protein
50.6g
Fat
14.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.13 oz walnuts

0.25 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Season the chicken breast with half of the salt and pepper, then pan-sear in a skillet over medium heat until golden and cooked through.

  • 2

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

  • 3

    In a food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while slowly drizzling in the olive oil to create a smooth pesto.

  • 4

    Halve the cherry tomatoes and lightly sauté them in the same skillet used for the chicken until they begin to soften and burst.

  • 5

    Slice the cooked chicken and toss it with the gnocchi, tomatoes, and arugula pesto until everything is evenly coated and fragrant.

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 gnocchi tossed in a vibrant, peppery arugula pesto with burst cherry tomatoes for a bright, zesty finish.

NUTRITION

473kcal
Protein
50.6g
Fat
14.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.13 oz walnuts

0.25 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Season the chicken breast with half of the salt and pepper, then pan-sear in a skillet over medium heat until golden and cooked through.

  • 2

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

  • 3

    In a food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan while slowly drizzling in the olive oil to create a smooth pesto.

  • 4

    Halve the cherry tomatoes and lightly sauté them in the same skillet used for the chicken until they begin to soften and burst.

  • 5

    Slice the cooked chicken and toss it with the gnocchi, tomatoes, and arugula pesto until everything is evenly coated and fragrant.