Gnocchi with Arugula Pesto

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

Gnocchi with Arugula Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto

Pan-seared chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.

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NUTRITION

549kcal
Protein
52.3g
Fat
20.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

  • 1

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

  • 2

    While the gnocchi cooks, combine the baby arugula, walnuts, extra virgin olive oil, garlic, lemon juice, nutritional yeast, and half of the sea salt and black pepper in a small food processor.

  • 3

    Pulse the mixture until it forms a slightly textured pesto, adding a teaspoon of water if needed to reach your desired consistency.

  • 4

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

  • 5

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

  • 6

    Slice the cooked chicken into bite-sized strips.

  • 7

    In the same skillet or a large bowl, toss the cooked gnocchi and sliced chicken with the arugula pesto until everything is evenly coated and warmed through.

Gnocchi with Arugula Pesto

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

Gnocchi with Arugula Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto

Pan-seared chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.

NUTRITION

549kcal
Protein
52.3g
Fat
20.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

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

  • 2

    While the gnocchi cooks, combine the baby arugula, walnuts, extra virgin olive oil, garlic, lemon juice, nutritional yeast, and half of the sea salt and black pepper in a small food processor.

  • 3

    Pulse the mixture until it forms a slightly textured pesto, adding a teaspoon of water if needed to reach your desired consistency.

  • 4

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

  • 5

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

  • 6

    Slice the cooked chicken into bite-sized strips.

  • 7

    In the same skillet or a large bowl, toss the cooked gnocchi and sliced chicken with the arugula pesto until everything is evenly coated and warmed through.