I’ve been holding onto this recipe idea for what feels like forever, just waiting for the perfect low-carb gnocchi to come along. Then, like a gift from heaven, Trader Joe’s opened in my area, and I discovered their frozen cauliflower gnocchi. Let me tell you, it’s a game-changer. Unlike some cauliflower-based products, these don’t have that overwhelming veggie flavor. They’re soft, satisfying, and absolutely delicious.
The moment I tried them, I knew it was finally time to bring this recipe to life. The gnocchi is gently simmered in a rich, savory sauce made with fresh, wholesome ingredients and paired with tender, juicy chicken thighs nestled right into all that pillowy goodness. It’s cozy, comforting, and officially one of my favorite low-carb meals. I’m completely smitten!
Ingredients
6 chicken thighs, boneless or bone-in
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. extra virgin olive oil
5 Tbsp. butter, divided
1 stalk celery, diced
1/2 cup carrots, diced
1 onion, chopped
1 shallot, chopped
3 tsp. garlic, minced
1 Tbsp. Italian seasoning
1/2 tsp. smoked paprika
2 tsp. dried thyme leaf
3 Tbsp. Carbquick or other low-carb baking mix
1/4 cup white wine
3 cups chicken broth
1 cup half-and-half
2 16 oz. bags cauliflower gnocchi (I used Trader Joe’s brand)
2 cups spinach, rough chopped
1/4 cup Parmesan cheese
Instructions
Preheat oven to 400 degrees. Season the chicken thighs with salt and pepper. Heat extra virgin olive oil in a large skillet. Using an oven-safe skillet is helpful because this dish will need to be transferred to the oven later. Believe it or not, I don’t own an oven-safe pan, so I have to transfer this dish to a baking dish.
Brown the chicken thighs on both sides until they are golden brown. Remove to a plate or baking dish.
Add 3 tablespoons of butter to the pan drippings. Saute the celery, onion, carrots, garlic and shallot until soft.
Stir in the Italian seasoning, smoked paprika and thyme. Sprinkle the Carbquik over the top of the vegetables and stir. Whisk in the broth and white wine. Simmer for 3-5 minutes, whisking occasionally.
Whisk in the half and half and stir until thick, about 1-2 minutes. Season with salt and pepper. Add the gnocchi and stir gently until coated with the sauce.
Add the spinach and allow it to wilt. Stir it in until the spinach is incorporated.
If you have an oven-safe skillet, return the chicken to the pan and nestle it into the sauce. If you don’t have an oven-safe dish, you can place the chicken in a large baking dish and pour the gnocchi mixture over it.
Sprinkle with Parmesan cheese. Bake for 10-15 minutes. This is an amazing and impressive dish that’s easy to prepare.
If you like this recipe, you may also like the following recipes:
Fettucchine Alfredo with Chicken and Broccoli
Low-Carb Chicken Gnocchi
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 oven-proof skillet or baking dish
- tongs
- 1 large spoon or spatula
- 1 whisk
Ingredients
- 6 chicken thighs boneless or bone-in
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. extra virgin olive oil
- 5 Tbsp. butter divided
- 1 stalk celery diced
- 1/2 cup carrots diced
- 1 onion chopped
- 1 shallot chopped
- 3 tsp. garlic minced
- 1 Tbsp. Italian seasoning
- 1/2 tsp. smoked paprika
- 2 tsp. dried thyme leaf
- 3 Tbsp. Carbquick or other low-carb baking mix
- 1/4 cup white wine
- 3 cups chicken broth
- 1 cup half-and-half
- 2 16 oz. bags cauliflower gnocchi I used Trader Joe’s brand
- 2 cups spinach rough chopped
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Season the chicken thighs with salt and pepper.
- Heat extra virgin olive oil in a large skillet. Using an oven-safe skillet is useful because this dish does need to go into the oven later. If you do not have an oven-safe skillet, use a baking dish, but you will have to transfer the contents.
- Brown the chicken thighs on both sides.
- Remove to a plate or baking dish.
- Add the butter to the pan drippings.
- Saute the celery, onion, carrots and shallot until soft.
- Stir in the Italian seasoning, smoked paprika and thyme leaf.
- Sprinkle the Carbquik over the top of the vegetables and stir.
- Whisk in the broth and white wine.
- Simmer for 3-5 minutes, whisking occasionally.
- Whisk in the half and hlaf and stir until thick about 1-2 minutes.
- Season with salt and pepper.
- Add the gnocchi and stir gently until coated with the sauce.
- Add the spinach and allow it to wilt.
- Stir it in until the spinach is incorporated.
- Return the chicken to the pan and nestle it into the sauce if you have an oven-safe skillet, . If you do not have an oven-safe dish, you can place the chicken in a large baking dish and pour the gnocchi mixture over the top.
- Sprinkle with Parmesan cheese.
- Bake for 10-15 minutes.
