Gnocchi with Basil Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Basil Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Basil Pesto

Pan-seared chicken breast and pillowy potato gnocchi are tossed in a vibrant basil pesto with fresh spinach for a bright, herbaceous finish.

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NUTRITION

560kcal
Protein
52.3g
Fat
21.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

  • 2

    Season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 4

    Slice the cooked chicken into bite-sized strips and return them to the skillet along with the fresh baby spinach.

  • 5

    Stir in the cooked gnocchi and basil pesto, tossing gently until the spinach is wilted and everything is evenly coated.

  • 6

    Serve warm, topped with a sprinkle of grated parmesan cheese for a salty, savory finish.

Gnocchi with Basil Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gnocchi with Basil Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Basil Pesto

Pan-seared chicken breast and pillowy potato gnocchi are tossed in a vibrant basil pesto with fresh spinach for a bright, herbaceous finish.

NUTRITION

560kcal
Protein
52.3g
Fat
21.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

  • 2

    Season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 4

    Slice the cooked chicken into bite-sized strips and return them to the skillet along with the fresh baby spinach.

  • 5

    Stir in the cooked gnocchi and basil pesto, tossing gently until the spinach is wilted and everything is evenly coated.

  • 6

    Serve warm, topped with a sprinkle of grated parmesan cheese for a salty, savory finish.