Chickengnocchiveroneseolivegarden 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.

OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
• Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
• Stir in chicken broth gradually (one cup at a time).
• Stir in half and half.
• Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
• Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.