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

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NUTRITION

485kcal
Protein
39.9g
Fat
19.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a large 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 with half of the sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

  • 3

    While the chicken is cooking, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor, pulsing until a vibrant, smooth pesto forms.

  • 4

    Remove the chicken from the skillet and slice it into thin, bite-sized strips.

  • 5

    Return the cooked gnocchi and sliced chicken to the skillet over low heat, adding the arugula pesto and tossing gently until everything is well-coated and fragrant.

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

NUTRITION

485kcal
Protein
39.9g
Fat
19.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a large 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 with half of the sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

  • 3

    While the chicken is cooking, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor, pulsing until a vibrant, smooth pesto forms.

  • 4

    Remove the chicken from the skillet and slice it into thin, bite-sized strips.

  • 5

    Return the cooked gnocchi and sliced chicken to the skillet over low heat, adding the arugula pesto and tossing gently until everything is well-coated and fragrant.