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 .
