Name: Gnocchi with Arugula Pesto and Sun-Dried 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 arugula; 1 tbsp walnuts; 1 tbsp parmesan cheese; 1 tsp olive oil; 1 tbsp sun-dried tomatoes; 1 tsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Gnocchi with Arugula Pesto and Sun-Dried 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 Sun-Dried Tomatoes

Pan-seared gnocchi and tender chicken breast tossed in a peppery arugula pesto with tangy sun-dried tomatoes for a vibrant, herbaceous finish.

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NUTRITION

Protein

52.0g

Fat

19.0g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp olive oil

1 tbsp sun-dried tomatoes

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a hot skillet until golden and cooked through before slicing into strips.
2
Boil the potato gnocchi in a large pot of salted water until they float to the surface, then drain and set aside.
3
In a food processor, pulse the arugula, walnuts, parmesan cheese, lemon juice, garlic, and the remaining salt and pepper until finely minced.
4
Slowly drizzle in the olive oil while the processor is running to emulsify the ingredients into a smooth, vibrant green pesto.
5
Combine the cooked gnocchi, sliced chicken, and sun-dried tomatoes in the skillet over low heat.
6
Add the fresh arugula pesto to the skillet and toss gently for two minutes until the gnocchi is well coated and the dish is warmed through.