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Name: Olive Garden's Chicken Gnocchi Veronese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup extra virgin olive oil; 1 small Vidalia onion chopped; 1 red bell pepper sliced julienned; 1/2 zucchini sliced julienned; Salt to taste; 4 chicken breasts sliced in 1/2” strips; 2 small branches rosemary; 1 clove garlic minced; Juice of 1/2 lemon; Veronese Sauce:; 1 cup Parmesan cheese grated; 1/2 cup ricotta cheese; 14 fl oz oz heavy cream; Gnocchi:; 2 qt water; 6 oz all-purpose flour; 2 eggs; 2 lbs russet potatoes; 2 tsp salt; OR; 1 lb gnocchi (potato dumplings) cooked according to package directions

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INGREDIENTS

1/4 cup extra virgin olive oil
1 small Vidalia onion ; chopped
1 red bell pepper ; sliced julienned
1/2 zucchini ; sliced julienned
Salt ; to taste
4 chicken breasts ; sliced in 1/2” strips
2 small branches rosemary
1 clove garlic ; minced
Juice of 1/2 lemon
Veronese Sauce:
1 cup Parmesan cheese ; grated
1/2 cup ricotta cheese
14 fl oz oz heavy cream
Gnocchi:
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings) ; cooked according to package directions

Recipe

INSTRUCTIONS

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 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.

NOTES

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Olive Garden's Chicken Gnocchi Veronese

1/4 cup extra virgin olive oil
1 small Vidalia onion chopped
1 red bell pepper sliced julienned
1/2 zucchini sliced julienned
 Salt to taste
4 chicken breasts sliced in 1/2” strips
2 small branches rosemary
1 clove garlic minced
 Juice of 1/2 lemon
 Veronese Sauce:
1 cup Parmesan cheese grated
1/2 cup ricotta cheese
14 fl oz oz heavy cream
 Gnocchi:
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
 OR
1 lb gnocchi (potato dumplings) cooked according to package directions

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 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.

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Nutrition

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Serving Size: 1 Recipe (5218g)
Recipe Makes: 1 Serving

Calories: 3161
Calories from Fat: 597 (19%)

Amt Per Serving		% DV

	Total Fat 66.3g	88 %
	Saturated Fat 20.3g	102 %
	Monounsaturated Fat 30.1g
	Polyunsanturated Fat 8.4g
Cholesterol 979.9mg		302 %
Sodium 7085.2mg		244 %
Potassium 7657.6mg		202 %
Total Carbohydrate 337.4g		99 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 314.2g
Protein 294.3g		420 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3161

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