Some nights call for comfort without the heaviness. This low calorie chicken gnocchi is exactly that — warm, filling, yet surprisingly light. The kind of meal that feels like a hug after a long day, without lingering guilt or sluggishness.
I remember the first time I made this dish. The kitchen smelled like a rustic Italian trattoria, with garlic and herbs teasing the air. I was halfway through chopping onions when the phone rang, and I got distracted for a minute or two—ended up a bit slower than planned, but the moment I finally stirred everything together, those tender gnocchi floating in that golden broth made me forget all about the chaos. It wasn’t fancy, just honest food that hit the spot.
Why You’ll Love It:
- Light yet satisfying — it won’t weigh you down, but it will fill you up.
- The broth-based sauce is flavorful without cream or heavy additives.
- Pillowy gnocchi feels indulgent, even when paired with lean chicken and veggies.
- It’s simple — and that’s kind of the point.
- Ready in just about 35 minutes, making it perfect for busy evenings.
If you’re feeling cautious about trying a broth-based gnocchi dish, don’t be. The flavors come together so naturally that it almost feels like cheating on a heavier recipe. Plus, it’s flexible enough to fit whatever you have on hand.
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Low Calorie Chicken Gnocchi
- Total Time: 35 minutes
- Yield: 4 1x
Description
A light and delicious low calorie chicken gnocchi recipe featuring tender chicken breast, pillowy gnocchi, and a flavorful vegetable broth-based sauce. Perfect for a healthy weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 package (16 ounces) potato gnocchi
1 tablespoon olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
2 cups fresh spinach, chopped
1 cup sliced mushrooms
3 cups low sodium chicken broth
1/2 cup diced tomatoes, drained
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet and cook for another 3 minutes until mushrooms soften.
Add the chicken pieces to the skillet and cook until no longer pink in the center, about 6-7 minutes, stirring occasionally.
Pour in the chicken broth, diced tomatoes, dried thyme, and dried oregano. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to medium-low.
Add the gnocchi to the skillet and cook according to package instructions, usually 2-3 minutes, until they float to the surface and are tender.
Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.
Season with salt and black pepper to taste.
Remove from heat and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: Using a good non-stick skillet here makes cooking the chicken and gnocchi a breeze — I usually don’t fuss with fancy equipment, just the basics. This meal pairs wonderfully with a crisp green salad or even some roasted veggies to round it out. If you want to switch things up, you might try swapping spinach for kale or adding a pinch of red pepper flakes for a gentle kick, though I haven’t tested all these tweaks myself. Sometimes, a squeeze of lemon right before serving adds a nice brightness that cuts through the broth.
FAQ:
Q: Can I use frozen gnocchi? A: Yes, just add a minute or two to the cooking time. Q: What if I don’t have fresh spinach? A: Baby spinach or even frozen spinach works, just add it toward the end. Q: Is this recipe freezer-friendly? A: It’s best fresh, but you can freeze leftovers, though textures may change slightly.
Give this low calorie chicken gnocchi a try next time you want something cozy but light. You might find it becoming a go-to for those nights when you want comfort food without the aftermath. Happy cooking!