Gnocchi and Chicken in Sage Sauce w/Roasted Vegetables


If you’re like me, you love rich, creamy dishes. Formerly, I’d load these dishes full of butter (buttah!), heavy cream, olive oil, et cetera. The result would be a dish that, while divine, did less than help me fit into my jeans. What if I told you that, even eating to lose weight, you can enjoy meals that are just as rich and creamy? Yes, even sans the heavy cream.

I guess what I’m trying to get you excited about is this recipe–right here, can’t miss it, glistening and delicious:

This recipe exemplifies simplicity. You start out rather simply–get your oven preheated to 475 degrees (F) and chop them veggies.

Shake the veggies with Balsamic Vinegar [if you haven’t had balsamic vinegar yet, or harbor some mysterious bias against it, may heaven rain fire upon your head], a bit of extra virgin olive oil, and a few spices.

Lay out your veggies on a cookie sheet covered in foil and, once your oven gives you the go-ahead, toss it in the oven on the center rack.

NOW, the real fun begins. You can choose to make your own gnocchi, though I confess I bought pre-made gnocchi from the grocery store, since I’m feeling a bit under the weather. It’s not hard to make your own gnocchi, however.

Here’s the complete recipes for the Gnocchi and Chicken in Sage Sauce AND for Roasted Vegetables. Bear in mind that you can really play around with the roasted veggies – squash, sweet potatoes, yellow onions, carrots all work well with this recipe, too. Be creative and choose your favorites. Peter and I had some extra calories so we went all-out on our roasted vegetables, but I’ve included a more conservative serving here (still large!).

Gnocchi and Chicken in Sage Sauce
Serves 2

7 oz Boneless, Skinless Chicken Breast – sliced into 1/4 inch strips, against the grain
8 oz Gnocchi
1 Tbs Olive Oil
2 Tbs Unsalted Butter
1 Tbs Sage
3 cloves garlic – diced
2 tsp Pepper
2 Tbs Light Sour Cream
1 oz. Mozzarella – grated

Heat 4 to 6 cups of water in 4 qt saucepan over high heat until water boils. While waiting for water to boil, heat oil in non-stick pan over medium heat for 1 minute. Lay chicken slices flat and let cook until each side is lightly browned – about 1 to 2 minutes each side. Remove from pan onto separate plate and cover with foil.

Water should be boiling. Toss in gnocchi and cook until gnocchi begins to float atop boiling water – about 3 minutes. Drain and set aside.

Melt butter in the same pan used for chicken and add diced garlic, sage, and pepper over medium heat. Cook for thirty seconds, or until garlic and butter just barely begin to brown. Add cooked chicken slices and stir thoroughly. Add gnocchi and stir thoroughly. Add sour cream and mozzarella. Stir until mozzarella has melted. Remove from heat and let dish sit for 2 to 3 minutes before dishing up.

Roasted Vegetables

1 Red Bell Pepper – quartered, then halve the quarters
1 Red Onion – quarter
1 Medium White Potato – 1/2 inch cubes
2 Tbs Balsamic Vinegar
1 Tbs Olive Oil
2 tsp Thyme
2 tsp Basil
2 tsp Rosemary
1 tsp Sea Salt (or table salt)
1 tsp Pepper

Preheat oven to 475 degrees (F). Throw veggies into a large resealable plastic ziplock bag. Add oil, vinegar, and spices. Shake well until veggies are well-coated with mixture – about 2 minutes. Spread veggies evenly on foil-covered cookie sheet, turning the skin of the pepper and onion up to encourage carmelization. Place cookie sheet on center rack of oven. Cook for 25 minutes, or until veggies are browned.

Calorie Breakdown

Gnocchi and Chicken in Sage Sauce
3.5 oz chicken breast [90 calories]
4 oz. gnocchi [170 calories]
1/2 Tbs olive oil [60 calories]
1 Tbs unsalted butter [102 calories]
1 Tbs light sour cream [20 calories]
1/2 oz. part-skim mozzarella cheese [40 calories]

Roasted Vegetables
1/2 Red Bell Pepper [18 calories]
1/2 Red Onion [20 calories]
1/2 Medium White Potato [74 calories]
1 Tbs Balsamic Vinegar [10 calories]
1/2 Tbs Olive Oil [60 calories]



2 Responses to “Gnocchi and Chicken in Sage Sauce w/Roasted Vegetables”

  1. Mmm! I love gnocchi but almost never eat it. This looks great!

  2. Yeah, I don’t really even care for gnocchi very much, but Peter loves it. If I had my way, I’d throw another chicken breast into the mix and forget about the gnocchi altogether.

    But I have to say, this recipe really brought out all the best parts of gnocchi. It kept it from being too mushy, but at the same time, the texture of the gnocchi drank up just the right amount of the sauce.

    Ugh. I wish I had leftovers. I’m getting hungry again just talking about it. 🙂

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