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 cauliflower gnocchi and tender chicken breast tossed in a vibrant, herbaceous basil pesto with sweet peas and wilted spinach.

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NUTRITION

556kcal
Protein
53.0g
Fat
21.0g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cauliflower gnocchi

1 cup Baby spinach

0.5 cup Green peas

1 tbsp Extra virgin olive oil

1 cup Fresh basil leaves

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pulse the fresh basil, garlic, parmesan cheese, and half of the olive oil in a food processor until a vibrant, thick pesto forms.

  • 2

    Season the chicken breast with sea salt and black pepper, then grill or pan-sear over medium-high heat until fully cooked.

  • 3

    In a large skillet, heat the remaining olive oil and sauté the cauliflower gnocchi until the edges are golden and crispy.

  • 4

    Add the green peas and baby spinach to the skillet, stirring for 2 minutes until the spinach is just wilted.

  • 5

    Slice the cooked chicken into bite-sized pieces and toss it into the skillet with the gnocchi and prepared pesto until well coated.

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 cauliflower gnocchi and tender chicken breast tossed in a vibrant, herbaceous basil pesto with sweet peas and wilted spinach.

NUTRITION

556kcal
Protein
53.0g
Fat
21.0g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cauliflower gnocchi

1 cup Baby spinach

0.5 cup Green peas

1 tbsp Extra virgin olive oil

1 cup Fresh basil leaves

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pulse the fresh basil, garlic, parmesan cheese, and half of the olive oil in a food processor until a vibrant, thick pesto forms.

  • 2

    Season the chicken breast with sea salt and black pepper, then grill or pan-sear over medium-high heat until fully cooked.

  • 3

    In a large skillet, heat the remaining olive oil and sauté the cauliflower gnocchi until the edges are golden and crispy.

  • 4

    Add the green peas and baby spinach to the skillet, stirring for 2 minutes until the spinach is just wilted.

  • 5

    Slice the cooked chicken into bite-sized pieces and toss it into the skillet with the gnocchi and prepared pesto until well coated.