Spicy Chicken Gnocchi

Creamy spicy vodka gnocchi with sweet and spicy Calabrian chili ground chicken.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 520kcal

Author: Mason Woodruff

1 pound Ground Chicken
2 Tablespoons Calabrian Chili Peppers or swap 1:1 with tomato paste for spice sensitive
2 Tablespoons Balsamic Vinegar
2 Tablespoons Honey
4 Frozen Crushed Garlic Cubes or 4 cloves of garlic, crushed
2 Tablespoons Water

Bring a pot of lightly salted water to a boil for the gnocchi.
Blend the pasta sauce, cottage cheese, and parmesan together until smooth. Set aside.
Heat a skillet over medium-high heat with 1 teaspoon of oil. Once hot, add the ground chicken. Cook for 2-3 minutes until golden brown on one side before breaking apart with a spatula and fully cooking.
While the chicken cooks, mix the Calabrian peppers, vinegar, honey, garlic, and 2 tablespoons of water together. Add the sauce to the cooked ground chicken and cook until the sauce thickens and begins to caramelize, another 1-2 minutes.
Add the gnocchi to the boiling water and cook for 2-3 minutes or until they float. Reserve about 1 cup of the pasta water before draining the rest.
Add the cooked gnocchi back to the pot with the blended sauce and about 3/4 of the chicken over low heat. Fold everything together, adding a few tablespoons of the pasta water as needed to make a smooth and creamy sauce.
Salt to taste before plating the gnocchi. Garnish with the remaining chicken crumbles and fresh basil. (I also like to add a dollop of low fat ricotta, freshly grated parm, black pepper, and a drizzle of olive oil.)