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Gnocchi with Chicken and Spinach
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 4 servings (5 points per serving for blue, green and purple)

Course: Main Course
  • 16 oz. gnocchi
  • 1 rotisserie chicken (only use the chicken breasts)
  • 2 garlic cloves, minced
  • No-stick cooking spray
  • 1 cup fat-free chicken broth
  • 2 cups fresh baby spinach
  • 1/2 cup fat-free half and half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried minced onion
  • 1 tablespoon cornstarch
  • Optional: red pepper flakes and grated Parmesan cheese. Add additional points for the Parmesan cheese.
  1. Cook gnocchi according to the directions on the box. Drain and set aside.

  2. Heat a cast iron skillet (or frying pan). Spray with no-stick cooking spray and add the garlic. Saute the garlic for 1 minute, making sure the garlic doesn't burn.

  3. Add the chicken broth and the spinach. Cook for a few minutes, until the spinach is cooked.

  4. Add the half and half, stir. Bring to a simmer.

  5. Mix the cornstarch with 1-2 tablespoons of chicken broth or water. Add to the pan. Simmer (while stirring) until the sauce thickens and reduces somewhat.

  6. Add the gnocchi and chicken. Serve!