Name: Gnocchi with Arugula Pesto and Cherry 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 Baby arugula; 0.5 cup Cherry tomatoes; 0.5 tbsp Extra virgin olive oil; 1 tbsp Grated parmesan cheese; 1 tbsp Walnuts; 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 gnocchi and juicy chicken breast tossed in a vibrant, peppery arugula pesto with blistered cherry tomatoes.

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NUTRITION

Protein

52.3g

Fat

19.8g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Walnuts

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 pesto by pulsing arugula, walnuts, garlic, lemon juice, parmesan, and half the olive oil in a food processor until smooth.
2
Season chicken breast with salt and pepper, then pan-sear in a non-stick skillet until cooked through and golden brown.
3
Slice the cooked chicken into bite-sized strips.
4
Boil the gnocchi in salted water until they float, then drain.
5
In the same skillet, heat the remaining olive oil and sauté the cherry tomatoes until they begin to burst and release their juices.
6
Add the gnocchi to the skillet and sear for 2 minutes until slightly crispy.
7
Remove from heat, toss in the chicken and arugula pesto until everything is evenly coated.