Olive Garden Chicken Gnocchi

Olive Garden Chicken Gnocchi made skinny
I’m continuing the celebrations of my 12th Blogiversary today with a post from the lovely Nancy Fox of Skinny Kitchen. I ‘met’ Nancy online fairly recently and she has become a great blogging friend and colleague. I find Nancy’s ability to take classic recipes and make them healthier and skinnier really inspiring. The best thing about Nancy’s recipes is that her ‘skinnified’ versions taste just as good – if not better – than the original! Today Nancy is sharing a restaurant makeover I know you are going to love. Over to Nancy!

I’m so excited to guest post for my wonderful blogging friend April. We both share a passion for food and for creating recipes to share with all of you! Today I’m sharing one of my restaurant makeovers. The Olive Garden Chicken Gnocchi is so delicious, filled with potato gnocchi (potato dumplings) and is hearty enough for a soup meal. I can’t wait for you to try my skinny remake!!! It tastes so luxuriously rich and decadent. And, it has more chicken, veggies and gnocchi. Each bowl has 299 calories, 5 grams of fat and 7 Weight Watchers POINTS PLUS.

Olive Garden Chicken Gnocchi
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 cup onions, chopped
  • 1 cup carrots, chopped or sliced
  • 1 cup celery, sliced
  • 3 tablespoons reduced fat butter or Smart Balance Light
  • 1 tablespoon (about 3 - 4 cloves) fresh garlic, minced
  • salt and pepper, to taste
  • 3 tablespoons flour
  • 4 cups reduced-sodium chicken broth - I used Swanson's
  • 1 cup reduced-fat (2%) milk
  • 2 cups cooked chicken breasts, chopped into small pieces
  • 1-16 oz or 17.6 oz package potato gnocchi see shopping tips
  • 3 cups fresh spinach, lightly packed
  1. In a microwave safe bowl or plate, add the onions, carrots and celery.
  2. Cook in microwave for about 4 minutes until soft.
  3. In a large nonstick pan or pot, melt butter.
  4. Add garlic and cooked vegetables.
  5. Season with a little salt and pepper.
  6. Mix well and cook for 1 minute.
  7. Stir in flour and mix well.
  8. Continue to cook for 2 minutes, stirring often.
  9. Stir in chicken broth, 1 cup at a time, mixing after each.
  10. Pour in milk and stir well. Add cooked chicken.
  11. Bring up to a simmer and continue to simmer uncovered for 20 minutes, stirring often.
  12. In the meantime, cook the potato gnocchi separately, according to package directions.
  13. When soup is finished, add cooked gnocchi and spinach.
  14. Simmer for about a minute until spinach is wilted.
Shopping Tips - You can find packages of potato gnocchi in the refrigerated, pasta section of the supermarket. Sometimes it’s in the shelf stable, dry pasta section. I used Trader Joe’s Gnocchi Italian. There’s is a 17.6 ounce package. I based my skinny facts using theirs.

Weight Watchers (old points) 6 Weight Watchers POINTS PLUS 7

SKINNY FACTS: for 1 bowl (1¼ cups)
299 calories, 5g fat, 3mg chol, 22g prot, 40g carbs, 3g fiber, 808mg sodium, 4g sugar
Nutrition Information
Serving size: 1¼ cups each Calories: 299 per serving Fat: 5 grams per serving

Thank you to Nancy for being my guest and sharing this skinny-licious recipe. Nancy is no stranger to the food industry. She founded Mrs. Beasley’s, a gift-basket company featuring baskets full of decadent baked goods. They became the “hot” gift to give among the Hollywood community. Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on “Oprah’s Favorites” gift show. Continuing her passion for cooking and baking Nancy created a recipe website called Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

You can also find Nancy on

Facebook – https://www.facebook.com/SkinnyKitchen 

Pinterest – http://www.pinterest.com/skinnykitchen

Twitter – https://twitter.com/skinnykitchen

More delicious 12th Blogiversary guest posts –

Autumn Grilled Turkey Sandwich

Texas-Style Chili with Hominy

Pumpkin Mini Cakes

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Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. Thanks you so much for having me guest post today. I’m so touched by all the kind words April! You sure know how to make a girl feel good.
    Happy Anniversary my lovely friend. I love your site! Wishing you continued success.

  2. Nancy Fox this is a beautiful soup recipe. Lovely ingredients.

  3. Wow! This soup really looks outstanding! Love every single thing about it. Congrats ladies! A beautifil post!

  4. I love all of Nancy’s recipes. This is gorgeous. What a lovely post you two!

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