Restaurant Recipes

Olive Garden
Chicken Gnocchi Veronese

This recipe was inspired by our culinary team's tour through the northern Veneto and southern Campagna regions of Italy.

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Yield: 4 servings

Ingredients

Chicken

  • 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 inch strips
  • 2 small branches rosemary
  • 1 garlic clove, minced
  • Juice of 1/2 lemon

Veronese Sauce

  • 1 cup Parmesan cheese, grated
  • 1/2 cup ricotta cheese
  • 14 fluid ounces heavy cream

Gnocchi*

  • 2 quarts water
  • 6 ounces all-purpose flour
  • 2 eggs
  • 2 pounds russet potatoes
  • 2 teaspoons salt

Instructions

Gnocchi

  1. 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.
  2. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
  3. 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).
  4. 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.
  5. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken

  1. Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Veronese Sauce

  1. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
  2. Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers and zucchini. Sauté until onions are translucent (do not brown).
  3. Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165 degrees F. Reduce heat and add sauce mixture. Bring to a simmer.
  4. Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

Notes

* or 1 pound gnocchi (potato dumplings, cooked according to package directions

Attribution

Olive Garden Restaurants - used with permission



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