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 and pillowy potato gnocchi tossed in a vibrant, herbaceous basil pesto for a meal that feels wonderfully indulgent yet clean.

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NUTRITION

500kcal
Protein
50.0g
Fat
16.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Lemon juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through, then slice into bite-sized pieces.

  • 3

    Boil a pot of salted water and cook gnocchi according to package directions until they float to the surface.

  • 4

    Drain gnocchi and add them to the skillet with the chicken.

  • 5

    Stir in the baby spinach and lemon juice, allowing the greens to wilt slightly.

  • 6

    Remove from heat and toss everything with the basil pesto until evenly 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 chicken and pillowy potato gnocchi tossed in a vibrant, herbaceous basil pesto for a meal that feels wonderfully indulgent yet clean.

NUTRITION

500kcal
Protein
50.0g
Fat
16.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Lemon juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through, then slice into bite-sized pieces.

  • 3

    Boil a pot of salted water and cook gnocchi according to package directions until they float to the surface.

  • 4

    Drain gnocchi and add them to the skillet with the chicken.

  • 5

    Stir in the baby spinach and lemon juice, allowing the greens to wilt slightly.

  • 6

    Remove from heat and toss everything with the basil pesto until evenly coated.