CHICKEN GNOCCHI VERONESE (OLIVE GARDEN COPYCAT)
Make and share this Chicken Gnocchi Veronese (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 18
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)
I usually hate peppers but I love this recipe so much its unbelievable. I was incredibly happy when it was posted on Olive Garden's recipe site
Provided by RussianApprentice
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
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.
CHICKEN WITH GNOCCHI
This chicken with gnocchi recipe is very quick and easy to make. I have made this dish for many dinner parties. Friends and family keep coming back for more.
Provided by CURTLY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
- Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
- Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
- Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 69.6 g, Cholesterol 165.5 mg, Fat 48.3 g, Fiber 8.1 g, Protein 39.2 g, SaturatedFat 23.3 g, Sodium 941.9 mg, Sugar 22.7 g
CHICKEN ALFREDO GNOCCHI CASSEROLE RECIPE
A creamy, cheesy and delicious dinner you can make in 30 minutes from start to finish!
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
- Cook gnocchi according to package directions; drain and set aside.
- In a large bowl, combine alfredo sauce, sour cream, ricotta, and mozzarella cheese.
- Gently fold in cooked gnocchi and chicken and spread mixture in prepared baking dish.
- Sprinkle on grated parmesan and bacon.
- Bake for 15-20 minutes, or until cheese is bubbling.
- Garnish with fresh parsley before serving.
Nutrition Facts : Calories 374 kcal, Carbohydrate 4 g, Protein 19 g, Fat 31 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 113 mg, Sodium 705 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
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