Name: Pesto Gnocchi with Blistered Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6.5 oz raw chicken breast; 0.5 cup raw potato gnocchi; 1.5 tbsp basil pesto; 1 cup raw cherry tomatoes; 1 cup raw baby spinach; 1 tsp olive oil; 1 tsp minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

554 calories

Protein: 51g; 37% of calories
Carbs: 40g; 30% of calories
Fat: 20g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Bring a medium pot of salted water to a boil and cook the potato gnocchi for 2 to 3 minutes until they float to the surface, then drain.
While the water boils, cut the raw chicken breast into bite-sized cubes and season with sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat and add the chicken cubes.
Sauté the chicken for 5 to 6 minutes until golden brown and fully cooked through.
Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the skins begin to blister and pop.
Stir in the minced garlic and baby spinach, cooking for about 1 minute until the spinach is just wilted.
Add the cooked gnocchi and basil pesto to the skillet, tossing gently to combine all ingredients.
Cook for an additional minute until everything is heated through and the pesto evenly coats the chicken and gnocchi.

Nutrition

Ingredients

Instructions

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