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 gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.

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NUTRITION

491kcal
Protein
51.6g
Fat
14.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 clove garlic

0.5 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into thin strips.

  • 3

    In a small food processor, combine the baby arugula, garlic, walnuts, parmesan cheese, lemon juice, and olive oil, pulsing until a coarse pesto forms.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.

  • 5

    Drain the gnocchi and return them to the warm pot, tossing immediately with the prepared arugula pesto and sliced chicken until evenly coated.

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 gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.

NUTRITION

491kcal
Protein
51.6g
Fat
14.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 clove garlic

0.5 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into thin strips.

  • 3

    In a small food processor, combine the baby arugula, garlic, walnuts, parmesan cheese, lemon juice, and olive oil, pulsing until a coarse pesto forms.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.

  • 5

    Drain the gnocchi and return them to the warm pot, tossing immediately with the prepared arugula pesto and sliced chicken until evenly coated.