Chicken Gnocchi Veronese Olive Garden Copycat Recipes

CHICKEN GNOCCHI VERONESE (OLIVE GARDEN COPYCAT)

Steps:

• PROCEDURES:.
• NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
• GNOCCHI:.
• WASH potatoes and place in water. Cook potaoes 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 the float.
• CHICKEN & 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 heat. 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 to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
• SERVE gnocchi topped with extra Parmesan cheese.

CHICKEN GNOCCHI VERONESE (OLIVE GARDEN)

Steps:

• 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 ½" 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 & 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 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.

COPYCAT CHICKEN AND GNOCCHI SOUP

Steps:

• Place chicken in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, 5 to 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove skin and bones from the chicken; chop meat into bite-sized chunks. Transfer to a large pot. Add carrots, half-and-half, stock, water, garlic, and bouillon cubes. Bring to a boil, stirring frequently. Add gnocchi and Parmesan cheese. Reduce heat to medium heat. Let simmer, stirring frequently, until flavors combine, about 5 minutes. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat immediately.