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Bring a large pot of lightly salted water to a boil for the gnocchi.

While the water heats, prepare the creamy sauce. In a blender, combine 1 cup of low fat cottage cheese, 1 cup of your favorite pasta sauce (such as Carbone spicy vodka sauce), and 1/2 cup of grated Parmesan cheese. Blend until the mixture is completely smooth. Set aside.

Heat a large skillet over medium-high heat. Spray with cooking spray or add 1 teaspoon of olive oil. Add 1 pound of ground chicken breast (or turkey). Cook the chicken on one side for a few minutes until it's golden brown, then break it apart and continue cooking until fully cooked through.

To the cooked chicken, add 2 tablespoons of chopped Calabrian chili peppers, 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of water, and 4 cubes of frozen crushed garlic (or 4 cloves of fresh minced garlic). Cook, stirring occasionally, until the sauce thickens.

Once the sauce has thickened, reduce the heat under the chicken to low.

Cook 1 pound of potato gnocchi in the boiling water for 2 to 3 minutes, or until they float to the surface.

Before draining the gnocchi, reserve about 1 cup of the pasta water. Then, drain the remaining water from the gnocchi.

Add the blended creamy sauce to the cooked gnocchi in the pot over low heat. Stir to combine.

Add about 3/4 of the cooked chicken crumbles and a generous amount of freshly chopped basil to the gnocchi and sauce mixture.

Fold everything together until smooth. If the sauce is too thick, gradually add some of the reserved pasta water (about 1/2 cup was used in the original recipe) until it reaches your desired consistency.

Taste and season with salt as needed. Plate the gnocchi and garnish each serving with the remaining chicken crumbles, more fresh basil, a sprinkle of black pepper, a dollop of low fat ricotta, and a drizzle of olive oil.


Bring a large pot of lightly salted water to a boil for the gnocchi.

While the water heats, prepare the creamy sauce. In a blender, combine 1 cup of low fat cottage cheese, 1 cup of your favorite pasta sauce (such as Carbone spicy vodka sauce), and 1/2 cup of grated Parmesan cheese. Blend until the mixture is completely smooth. Set aside.

Heat a large skillet over medium-high heat. Spray with cooking spray or add 1 teaspoon of olive oil. Add 1 pound of ground chicken breast (or turkey). Cook the chicken on one side for a few minutes until it's golden brown, then break it apart and continue cooking until fully cooked through.

To the cooked chicken, add 2 tablespoons of chopped Calabrian chili peppers, 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of water, and 4 cubes of frozen crushed garlic (or 4 cloves of fresh minced garlic). Cook, stirring occasionally, until the sauce thickens.

Once the sauce has thickened, reduce the heat under the chicken to low.

Cook 1 pound of potato gnocchi in the boiling water for 2 to 3 minutes, or until they float to the surface.

Before draining the gnocchi, reserve about 1 cup of the pasta water. Then, drain the remaining water from the gnocchi.

Add the blended creamy sauce to the cooked gnocchi in the pot over low heat. Stir to combine.

Add about 3/4 of the cooked chicken crumbles and a generous amount of freshly chopped basil to the gnocchi and sauce mixture.

Fold everything together until smooth. If the sauce is too thick, gradually add some of the reserved pasta water (about 1/2 cup was used in the original recipe) until it reaches your desired consistency.

Taste and season with salt as needed. Plate the gnocchi and garnish each serving with the remaining chicken crumbles, more fresh basil, a sprinkle of black pepper, a dollop of low fat ricotta, and a drizzle of olive oil.
