Creamy Chicken Gnocchi with Vegetables
Indulge in this Creamy Chicken Gnocchi with Vegetables, a delightful dish inspired by the popular Olive Garden recipe. This comforting meal features tender chicken breasts sautéed to perfection, served over pillowy homemade or store-bought gnocchi, all enveloped in a rich and creamy sauce made with Parmesan and ricotta cheese. Fresh vegetables like zucchini and bell peppers bring vibrant color and added nutrition to this hearty dish. Whether you're cooking for family or hosting friends, this recipe promises to impress with its comforting flavors and satisfying textures. Serve it with crusty bread and a side salad for a complete meal.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
extra virgin olive oil
1/4 cup (None)
vidalia onion
1 small (chopped)
red bell pepper
1 (sliced (julienned))
zucchini
1/2 (sliced (julienned))
salt
to taste (None)
chicken breasts
4 (sliced into 1/2-inch strips)
rosemary
2 small sprigs (None)
garlic clove
1 (minced)
lemon
1/2 (juice of)
Parmesan cheese
1 cup (grated)
ricotta cheese
1/2 cup (None)
heavy cream
14 fluid ounces (None)
water
2 quarts (for boiling)
all-purpose flour
6 ounces (None)
eggs
2 (None)
russet potatoes
2 lbs (washed and peeled)
salt
2 teaspoons (for gnocchi cooking water)
gnocchi
1 lb (cooked according to package directions)
Instructions
1
Prepare the gnocchi if making from scratch: Wash the russet potatoes thoroughly and place them in a large pot of water. Bring to a boil and cook until the potatoes are soft (about 40-45 minutes depending on size). Remove the potatoes from water and allow them to cool in the refrigerator.
2
Once cooled, peel the potatoes and push them through a fine grater until completely mashed. Avoid over-mashing to prevent toughness.
3
In a mixing bowl, combine the mashed potatoes with the all-purpose flour and eggs. Mix until a soft dough forms that no longer sticks to your hands; add extra flour gradually if necessary.
4
Divide the dough into four sections. Roll each section into a long rope about 1/2 inch in diameter, then cut into 1/2-inch pieces. Use a fork to press down on each piece to create the traditional gnocchi shape.
5
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, which indicates they are done. Remove them with a slotted spoon and set aside.
6
For the chicken and sauce, combine the minced garlic, lemon juice, rosemary, and chicken strips in a bowl. Allow the chicken to marinate for at least two hours to absorb the flavors.
7
In another bowl, mix together the grated Parmesan, ricotta cheese, and heavy cream; set aside.
8
Heat a large sauté pan over medium-high heat and add the extra virgin olive oil. Add the chopped onions, sliced bell peppers, and zucchini, and sauté until the onions become translucent but do not brown.
9
Add the marinated chicken to the pan and cook until browned on all sides, ensuring the internal temperature reaches 165°F (75°C).
10
Once the chicken is cooked, lower the heat and pour in the sauce mixture of cheeses and cream. Stir to combine and allow it to thicken slightly while the flavors meld together.
11
Gently fold in the cooked gnocchi into the pan, ensuring they are well-coated with the sauce.
12
Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Gnocchi with Vegetables?
It is a comforting meal featuring tender sautéed chicken breasts and gnocchi served in a rich sauce made from Parmesan and ricotta cheese, accompanied by zucchini and bell peppers.
Is this recipe inspired by a specific restaurant?
Yes, this dish is inspired by the popular Olive Garden recipe.
What type of chicken should I use?
The recipe calls for 4 chicken breasts sliced into 1/2-inch strips.
Can I use store-bought gnocchi?
Yes, you can use either homemade gnocchi or 1 lb of store-bought gnocchi cooked according to package directions.
What kind of potatoes are best for making the gnocchi?
Russet potatoes are recommended for this recipe.
How long do the potatoes need to boil for the gnocchi?
The potatoes should be boiled for about 40-45 minutes depending on their size until they are soft.
What is the secret to making gnocchi that isn't tough?
Avoid over-mashing the potatoes; instead, push them through a fine grater once they have cooled.
How do I shape the homemade gnocchi?
Roll the dough into long ropes about 1/2 inch in diameter, cut into 1/2-inch pieces, and use a fork to press down on each piece for the traditional shape.
How do I know when the gnocchi is finished cooking?
Drop the gnocchi into boiling water; they are done once they float to the surface.
How long should the chicken marinate?
The chicken should marinate in garlic, lemon juice, and rosemary for at least two hours.
What ingredients are in the marinade?
The marinade consists of minced garlic, lemon juice, rosemary, and the chicken strips.
What vegetables are included in this dish?
This recipe uses one small Vidalia onion, one red bell pepper, and half of a zucchini.
How should the vegetables be prepared?
The onion should be chopped, and the red bell pepper and zucchini should be sliced (julienned).
What type of onion is recommended?
A small Vidalia onion is recommended for its sweet flavor.
How is the creamy sauce made?
The sauce is made by mixing together grated Parmesan cheese, ricotta cheese, and heavy cream.
What kind of cream is used in the sauce?
The recipe requires 14 fluid ounces of heavy cream.
Which cheeses are used in the recipe?
The recipe uses 1 cup of grated Parmesan cheese and 1/2 cup of ricotta cheese.
What internal temperature should the chicken reach?
The chicken should be cooked until it reaches an internal temperature of 165°F (75°C).
What oil should I use for sautéing?
The recipe calls for 1/4 cup of extra virgin olive oil.
When do I add the gnocchi to the sauce?
Gently fold the cooked gnocchi into the pan once the chicken is cooked and the sauce has slightly thickened.
How should I serve this dish?
Serve it hot, garnished with extra Parmesan cheese and fresh herbs, alongside crusty bread and a side salad.
How many eggs are needed for the gnocchi dough?
Two eggs are used in the gnocchi dough mixture.
How much flour is required for the gnocchi?
The recipe specifies 6 ounces of all-purpose flour for the dough.
Should the potatoes be peeled before or after boiling?
The potatoes should be washed and boiled whole, then peeled after they have cooled in the refrigerator.
Can I add salt to the gnocchi water?
Yes, use 2 teaspoons of salt in the water used for boiling the gnocchi.
What herbs are used in the dish?
Fresh rosemary is used in the marinade, and you can garnish with additional fresh herbs.
Do I need to brown the onions?
No, sauté the onions only until they become translucent; do not let them brown.
How thick should the chicken strips be?
The chicken breasts should be sliced into approximately 1/2-inch strips.
Is there a specific way to mash the potatoes for gnocchi?
Yes, push the peeled potatoes through a fine grater to ensure they are completely mashed without being over-worked.
What is the total number of ingredients in this recipe?
There are 18 distinct ingredients listed for this recipe.