How to Cook Chicken Gnocchi Veronese

Serves: 4

Preparation time: 20 mins + 2 hours (inactive)

Cooking time: 15 mins

Ingredients needed to make Chicken Gnocchi Veronese:

• 4 chicken breasts, cut into ½’’ strips
• 1 small Vidalia onion, chopped
• 1 garlic lcove, minced
• ½ zucchini, julienned
• 1 red bell pepper, sliced
• Juice of ½ lemon
• 2 small rosemary sprigs
• ¼ cup extra virgin olive oil
• Salt to taste

For the veronese sauce:

• 14 fl oz heavy cream
• ½ cup ricotta cheese
• 1 cup Parmesan cheese, finely grated

For the gnocchi:

• 2 lb russet potatoes
• 6 oz all purpose flour
• 2 quart water
• 2 eggs
• 2 tsp salt.

Cooking instructions for Chicken Gnocchi Veronese:

• To make the gnocchi, rinse the potatoes and dip them in stockpot, full of salted water.
• Heat until it starts boiling to cook the potatoes until they soften.
• Drain them out and leave in the fridge to cool.
• Peel off the skin of the cooled potatoes and pass them through the potato ricer until they are mashed; avoid over mashing of the potatoes to prevent the gnocchi from becoming tough and chewy.
• Add flour to the mashed potatoes, along with the eggs, and blend them well together using a food processor to forma  smooth dough with minimal stickiness.
• Knead the dough for several minute and split it into 4 portions.
• Roll out each portion into a long cylinder and slice each rope into 1/2’’ chunks.
• Press the fork on each gnocchi to make lined patterns on it and drop them into boiling water.
• Cook the gnocchi until they float on the surface of boiling water and drain them out into a bowl.
• To cook the chicken and sauce, whisk the lemon juice, garlic and rosemary sprigs together in a mixing bowl and place the chicken in it.
• Flip it over several times to coat well with the marinade and set aside, covered for a couple of hours to marinate.
• Whisk all the ingredients for the sauce in another mixing bowl until well combined and set them aside until necessary.
• Heat a saucepan over moderately high heat and pour in the oil.
• Once the oil heats up, throw in the onions, zucchini as well as bell pepper and sauté them, while stirring often, until the onions turn translucent.
• Drop in the marinated chicken and continue to cook until they brown evenly  and the internal temperature rises to 165 degrees F.
• Lower the heat and pour in the sauce mixture.
• Give it a nice stir and bring the mixture to a simmer.
• Stir the gnocchi into the simmering mixture until they are well coated with the sauce.
• Serve hot.

Image credit: Wikimedia Commons