Chicken Gnocchi Veronese (Olive Garden)

READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Gnocchi.
  • WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
  • PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
  • COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
  • DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
  • BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
  • Chicken & Sauce.
  • COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
  • COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
  • HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
  • ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
  • DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
  • SERVE gnocchi topped with extra Parmesan cheese.