Ingrédients pour Chicken Gnocchi Veronese Olive Garden
- 1/4 cup extra virgin olive oil
- 1 medium Vidalia onion, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts, sliced thin
- 1 teaspoon fresh rosemary, minced
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 cup heavy cream
- Water (for boiling)
- 1/2 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 pound Russet potatoes
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Gnocchi Veronese Olive Garden? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chicken Gnocchi Veronese Olive Garden
- **Prepare the Gnocchi:** Wash and quarter potatoes. Boil in salted water until tender (about 20 minutes). Drain, cool completely, and peel. Push through a ricer or fine grater until mashed. Do not over-mash.
- **Make the Gnocchi Dough:** Combine mashed potatoes, flour, and eggs in a large bowl. Mix until a dough forms that no longer sticks to your hands. Add more flour if needed.
- **Shape the Gnocchi:** Divide the dough into 4 sections. Roll each section into a long rope (about 1 inch thick). Cut into 1-inch pieces. Use a fork to create the classic gnocchi ridges.
- **Marinate the Chicken:** In a bowl, combine sliced chicken, minced garlic, lemon juice, and rosemary. Marinate for at least 2 hours (or up to overnight).
- **Prepare the Sauce:** In a separate bowl, combine Parmesan cheese, ricotta cheese, and heavy cream. Set aside.
- **Cook the Gnocchi:** Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- **Cook the Chicken and Vegetables:** Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers, and zucchini. Sauté until softened (about 5-7 minutes).
- **Add Chicken and Sauce:** Add the marinated chicken to the skillet and cook until browned on all sides and cooked through (internal temperature of 165°F). Reduce heat to low and stir in the ricotta-Parmesan sauce. Bring to a simmer.
- **Combine and Serve:** Add the cooked gnocchi to the skillet. Stir gently to coat in the sauce. Serve immediately, topped with extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
18g
Fat
187g
Carbs
26g
