Creamy Spicy Vodka Gnocchi with Spicy Balsamic Chicken Crumbles
Creamy Spicy Vodka Gnocchi with Spicy Balsamic Chicken Crumbles
Ingredients
For the Creamy Vodka Sauce
- 1 cup low fat cottage cheese
- 1 cup pasta sauce, your favorite, such as Carbone spicy vodka sauce
- 1/2 cup Parmesan cheese, grated
For the Spicy Balsamic Chicken Crumbles
- cooking spray, as needed
- 1 teaspoon olive oil, or cooking spray
- 1 pound ground chicken breast, or ground turkey
- 2 tablespoons Calabrian chili peppers, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons water
- 4 garlic, cubes frozen crushed, or 4 cloves fresh garlic, minced
For the Gnocchi and Assembly
- 1 pound potato gnocchi
- basil, freshly chopped, as needed
- salt, to taste
- black pepper, for garnish
- low fat ricotta, for garnish
- olive oil, for drizzle, for garnish
Instructions
- 1
Bring a large pot of lightly salted water to a boil for the gnocchi.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 5 min
- 5
Once the sauce has thickened, reduce the heat under the chicken to low.
⏱️ 1 min
- 6
Cook 1 pound of potato gnocchi in the boiling water for 2 to 3 minutes, or until they float to the surface.
⏱️ 3 min
- 7
Before draining the gnocchi, reserve about 1 cup of the pasta water. Then, drain the remaining water from the gnocchi.
⏱️ 1 min
- 8
Add the blended creamy sauce to the cooked gnocchi in the pot over low heat. Stir to combine.
⏱️ 2 min
- 9
Add about 3/4 of the cooked chicken crumbles and a generous amount of freshly chopped basil to the gnocchi and sauce mixture.
⏱️ 1 min
- 10
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.
⏱️ 2 min
- 11
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spicy Vodka Gnocchi with Spicy Balsamic Chicken Crumbles
For the Creamy Vodka Sauce
- 1 cup low fat cottage cheese
- 1 cup pasta sauce, your favorite, such as Carbone spicy vodka sauce
- 1/2 cup Parmesan cheese, grated
For the Spicy Balsamic Chicken Crumbles
- cooking spray, as needed
- 1 teaspoon olive oil, or cooking spray
- 1 pound ground chicken breast, or ground turkey
- 2 tablespoons Calabrian chili peppers, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons water
- 4 garlic, cubes frozen crushed, or 4 cloves fresh garlic, minced
For the Gnocchi and Assembly
- 1 pound potato gnocchi
- basil, freshly chopped, as needed
- salt, to taste
- black pepper, for garnish
- low fat ricotta, for garnish
- olive oil, for drizzle, for garnish
Instructions
- 1
Bring a large pot of lightly salted water to a boil for the gnocchi.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 5 min - 5
Once the sauce has thickened, reduce the heat under the chicken to low.
⏱️ 1 min - 6
Cook 1 pound of potato gnocchi in the boiling water for 2 to 3 minutes, or until they float to the surface.
⏱️ 3 min - 7
Before draining the gnocchi, reserve about 1 cup of the pasta water. Then, drain the remaining water from the gnocchi.
⏱️ 1 min - 8
Add the blended creamy sauce to the cooked gnocchi in the pot over low heat. Stir to combine.
⏱️ 2 min - 9
Add about 3/4 of the cooked chicken crumbles and a generous amount of freshly chopped basil to the gnocchi and sauce mixture.
⏱️ 1 min - 10
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.
⏱️ 2 min - 11
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.
⏱️ 3 min