Chicken Gnocchi Veronese

By draingal

Ingredients

• 1/4 cup extra virgin olive oil
• 1 small Vidalia onion, chopped
• 1 red bell pepper, julienned
• 1/2 zucchini, julienned
• Salt to taste
• 4 chicken breasts, sliced in 1⁄2” 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 oz. heavy cream
• Gnocchi
• 1 lb. gnocchi (potato dumplings), cooked according to package directions

Preparation

Step 1

Chicken & Sauce
Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
Add 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. Sauté 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.