Name: Gnocchi with arugula pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz gnocchi; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 oz arugula; 2 tsp walnuts; 1 tbsp grated Parmesan cheese; 1 tsp extra virgin olive oil; 1 clove garlic, peeled; 1 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

466 calories

Protein: 47g; 40% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with water and a pinch of the salt. Bring to a boil for 10 minutes over high heat.
In a blender, combine the arugula, walnuts, Parmesan, garlic, lemon juice, and the water. Blend until mostly smooth.
Heat the olive oil in a skillet over medium-high heat. Season the chicken with the remaining salt and pepper. Add to the skillet and cook for 4 minutes, flip, and cook for 4 minutes more until opaque in the center. Done when opaque in the center, 165°F.
While the chicken finishes, add gnocchi to the boiling water. Cook for 2 to 3 minutes until they float to the surface, then drain, reserving a tablespoon of the cooking water.
Add the gnocchi and pesto to the skillet with the chicken. Add the reserved cooking water and toss to coat everything evenly.

Nutrition

Ingredients

Instructions

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