Chicken and Gnocchi with Creamy sauce

This is a really delicious and unusual  dish that is low calorie, and is a complete meal. It is something between a stew and a chunky soup. The gnocchi have a light dumpling texture.

4 boneless skinless thick style chicken breast

2 cups snipped fresh green beans

4 cups raw snipped dark greens (we like red dandelion or spinach)

1 cup peas  (frozen or fresh)

2 sliced carrots

Sauce for 4 portions

1 small minced onion

1 tablespoon minced garlic

2 tablespoons olive oil

1 cup of reserved cooking liquid

1 cup chicken broth

4 tablespoons of crumbled Bleu cheese

2 ounces of smoked Gouda or other smoked cheese

Dash of nutmeg

1 cup of Greek low/no fat yogurt

Gnocchi for 4

4 medium potatoes

12 tablespoons flour

1 large egg

Dash of allspice

Dash of salt

Peel and cut potatoes. Cover with water, cover  and  cook until done. Reserve water. Mash and cool. Incorporate flour into potatoes making sure mixture is smooth. Add egg, salt,  and allspice. Mixture should be fairly firm, if not add a little more flour. Press mixture onto a grease cookie sheet , cover and chill.

Cut chicken into chunky bites and saute in olive oil until lightly colored Set aside.

Cover green beans and carrots with reserved potato water water and cook until just done. Reserve liquid.

In a dutch oven or large deep skillet.

Heat chicken broth and reserved liquid to low boil. Depending on the moisture level of your potatoes, either cut gnocchi dough into strips and cut bite sized pieces into the broth, or if you prefer, you can drop then from a teaspoon. When they float, remove with a slotted spoon to drain.

Reserve broth from gnocchi. In the same pan, saute onion until softened. Add garlic and cook until light gold. Return the broth to the pot and and add green beans and chicken. Cook on low for about 5 minutes. Add peas and cook a until done. Add the cheese stirring until melted. Sauce will thicken in seconds. Add yogurt, greens and nutmeg. Cook down to desired consistency , if necessary. Mixture should be stew like. Coarse ground black pepper is a good addition .

Tuna Antipasto Salad

This antipasto salad is a great alternative to traditional fatty , salty appetizers. You will love it and use it as a go-to for light meals. The ingredients are available year round, though it is a fantastic summer meal.
It can also be lunch or light supper by adding some bread and maybe a light soup. Or, you can just serve a larger portion with some garlic toast for a meal. Ricotta salata is a cheese similar to feta, but less salty and more solid. If you can locate balsamic fig vinegar,use it. We prepare these in individual bowls. If you must use a chain grocer, these products are available at Shoprite and Fairway. Recipe follows for Bellarturo’s version of tomato jam.


Romaine lettuce or other crisp leaf salad, 2 cups per person
Tomato jam or sun-dried tomato, 4 tablespoons per person
Roasted peppers ½ pepper per person
Red onion ⅛ of an onion per person
Imported cured olives 4 -5 per person
Ricotta Salata 1-2 ounces per person
Imported Italian tuna packed in olive oil ½ can per person
Italian parsley leaves, chopped fine 1-2 tablespoons per person
Chick peas , drained ¼ can per person
Balsamic vinegar
Olive oil as needed
Red crushed pepper or black if you prefer less heat


Using salad scissors, snip the salad into short slender ribbons. Cut the onion into thin slices and place in 2 tablespoons of balsamic fig vinegar set aside. Chopped the olives and roasted peppers and mix with the parsley. Add the crushed pepper to the canned tuna and set aside. Cut the cheese into small cubes.
To assemble: Place salad in bowl and gently mix in onion, olives, tomato , and peppers.
Next add tuna, dividing the canning oil equally among the individual salads. Add chick peas and toss. Top with parsley and cheese. Pass extra oil and vinegar at the table.Serve with garlic toast.