Name: Gnocchi with Arugula Pesto and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Potato gnocchi; 1 cup Cherry tomatoes; 1 cup Baby arugula; 0.25 oz Walnuts; 0.25 tbsp Extra virgin olive oil; 2 tbsp Parmesan cheese; 1 clove Garlic; 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 breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto with blistered cherry tomatoes for a bright and savory finish.

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NUTRITION

Protein

50.8g

Fat

17.5g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Cherry tomatoes

1 cup Baby arugula

0.25 oz Walnuts

0.25 tbsp Extra virgin olive oil

2 tbsp Parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prepare the arugula pesto by combining baby arugula, walnuts, garlic, lemon juice, and parmesan cheese in a food processor.
2
Pulse the mixture while slowly drizzling in the extra virgin olive oil until a slightly textured paste forms.
3
Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.
4
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes, then drain.
5
In the same skillet used for the chicken, add the cherry tomatoes and sauté for 3 minutes until the skins begin to blister and soften.
6
Slice the cooked chicken into bite-sized strips.
7
Toss the gnocchi, chicken, and blistered tomatoes with the fresh arugula pesto until everything is well-coated and fragrant.