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 peppery arugula pesto with bursting cherry tomatoes for a vibrant, herbaceous finish.

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NUTRITION

510kcal
Protein
50.7g
Fat
15.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnut halves

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small food processor, combine the baby arugula, walnut halves, garlic, lemon juice, and half of the sea salt. Pulse while drizzling in the olive oil until a smooth pesto forms.

  • 2

    Season the chicken breast with the remaining sea salt and black pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    Bring a small pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Drain, reserving 1 tablespoon of the cooking water.

  • 4

    In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until the skins begin to blister and soften.

  • 5

    Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet with the tomatoes. Toss gently with the reserved pasta water to coat everything evenly before serving.

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 peppery arugula pesto with bursting cherry tomatoes for a vibrant, herbaceous finish.

NUTRITION

510kcal
Protein
50.7g
Fat
15.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnut halves

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small food processor, combine the baby arugula, walnut halves, garlic, lemon juice, and half of the sea salt. Pulse while drizzling in the olive oil until a smooth pesto forms.

  • 2

    Season the chicken breast with the remaining sea salt and black pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    Bring a small pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Drain, reserving 1 tablespoon of the cooking water.

  • 4

    In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until the skins begin to blister and soften.

  • 5

    Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet with the tomatoes. Toss gently with the reserved pasta water to coat everything evenly before serving.