Some dinners just feel like a warm hug, don’t they? There are evenings when you want something comforting but not heavy, something that fills the belly without that sluggish aftermath. This low calorie chicken gnocchi is exactly that kind of meal—a blend of soft, pillowy gnocchi and tender chicken swimming in a fragrant, veggie-packed broth. It’s a cozy dish that somehow manages to be both nourishing and light, perfect for those nights when you want to relax without the food weighing you down.
I remember the first time I made this, the aroma of garlic and herbs slowly filling the kitchen while the gnocchi bubbled away. I was halfway through chopping the celery when the phone rang, and I got distracted for a minute—ended up adding the chicken a bit earlier than planned. Surprisingly, it didn’t ruin anything; if anything, that little timing slip gave the chicken a slightly crisp edge that I actually liked. Sometimes these unintended tweaks become the best parts of a recipe.
Why You’ll Love It
- It’s simple — and that’s kind of the point. No complicated sauces or heavy creams, just straightforward flavors that come together beautifully.
- The vegetables add a subtle freshness and texture, making each bite feel balanced and satisfying without being dense.
- Cooking it takes under 40 minutes, which fits nicely into busy weeknight schedules.
- Because it’s broth-based, you get the warmth of a soup with the heartiness of a pasta dish.
- You can tweak the seasoning to your liking—sometimes I add a pinch more thyme or oregano if I’m feeling fancy.
Honestly, if you’re someone who’s wary of heavy comfort foods but still craves something filling and flavorful, this is a great middle ground. Plus, it’s the kind of meal you can enjoy in a bowl with minimal fuss and maximum satisfaction.
Print
Low Calorie Chicken Gnocchi
- Total Time: 35 minutes
- Yield: 4 1x
Description
A light and healthy version of classic chicken gnocchi, featuring tender chicken breast, fluffy potato gnocchi, and a flavorful vegetable broth-based sauce. Perfect for a satisfying low calorie meal.
Ingredients
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 package (16 ounces) potato gnocchi
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups low sodium chicken broth
1 cup sliced mushrooms
1 cup chopped fresh spinach
1 medium carrot, peeled and diced
1/2 cup diced celery
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
Heat olive oil in a large non-stick skillet over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic, dried thyme, and dried oregano to the skillet. Cook for 1 minute until fragrant.
Add the chicken pieces to the skillet. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 6-8 minutes.
Pour in the low sodium chicken broth and bring to a simmer. Add the sliced mushrooms and cook for 4-5 minutes until mushrooms are tender.
Stir in the chopped fresh spinach and cooked gnocchi. Cook for an additional 2 minutes until the spinach wilts and everything is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes
Don’t worry too much about having fancy equipment for this one; a good skillet and a pot for boiling gnocchi are all you really need. I usually serve it with a simple green salad or some crusty bread if I’m feeling indulgent—though keeping it light is the whole point. If you want to switch things up, try swapping spinach for kale or adding a splash of lemon juice at the end for a little brightness. Sometimes I throw in a handful of peas or swap the chicken for turkey breast, but I haven’t tested all these variations thoroughly, so it’s a bit of a kitchen experiment every time.
FAQ
Q: Can I use frozen gnocchi? A: Yes, just cook according to the package instructions, they usually take a bit longer to cook through. Q: What if I don’t have fresh spinach? A: Frozen spinach works fine—just thaw and drain it well before adding. Q: Can this be made ahead? A: It keeps well in the fridge for a couple of days, though the gnocchi might soak up some broth, so reheat gently.
Give this recipe a try when you want a cozy meal without the heaviness. Save it, print it, and savor the kind of dinner that feels like a little win on a busy night.