Olive Garden Chicken Gnocchi Veronese recipe

Source: Olive Garden Restaurants - used with permission

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

Servings: 4

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
OR
1 pound gnocchi (potato dumplings, cooked
according to package 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 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 they float.

Chicken and 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. 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 degrees F. Reduce heat and add sauce mixture. Bring to a simmer.