Chicken Gnocchi Veronese (Olive Garden Copycat)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PROCEDURES:
  • NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
  • GNOCCHI:
  • WASH potatoes and place in water. Cook potaoes 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 1/2-inch 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 the 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 saute pan on medium-high heat. 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 to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
  • SERVE gnocchi topped with extra Parmesan cheese.
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