Chicken and Gnocchi Veronese

This recipe is an Olive Garden knockoff. It is rich and creamy and should only be eaten once in awhile!

Gnocchi are an Italian potato dumpling. They are very popular in Argentina as well. They can be made from scratch but it is much easier to pick up a package in the pasta section of any grocery store.

Chicken and Gnocchi Veronese
1/4 cup olive oil
1 small vidalia onion, chopped
1 red bell pepper, julienned
1/2 zucchini, julienned
4 chicken breasts, sliced in 1/2 strips
2 small sprigs of rosemary
1 garlic clove, minced
1/2 lemon, juiced

1 cup Parmesan cheese
1/2 cup ricotta cheese
14 oz. heavy cream

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.

Add marinated chicken slices and cook until slices are cooke through. Reduce heat and add sauce mixture. Bring to a simmer.

Meanwhile, cook gnocchi according to package directions. When finished, 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.