This is a recipe to impress! It is very rich and comforting. If you want to try to make the gnocchi yourself you can find the recipe for that here.
Chicken Gnocchi Veronese
{Recipe Courtesy of Olive Garden}¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream
1 lb gnocchi (potato dumplings), cooked according to package directions
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.
:.