- 1/4 cup [60 mL] extra virgin olive oil
- 1 small Vidalia onion, chopped
- 1 red bell pepper, sliced [julienned]
- 1/2 zucchini, sliced [julienned]
- Salt, to taste
Gnocchi
- 2 pounds [900 g] Russet potatoes
- 6 ounces [175 g] all-purpose flour
- 2 eggs
- 2 teaspoons [10 mL] salt
- 2 quarts [2 L] water
or
- 1 pound [454 g] gnocchi [potato dumplings], cooked according to package directions
Chicken
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 2 small branches rosemary
- 4 boneless, skinless chicken breasts, sliced in 1/2-inch [1.3-cm] strips
Veronese Sauce
- 1 cup [225 g] Parmesan cheese, grated
- 1/2 cup [113 g] ricotta cheese
- 14 ounces [437.5 mL] heavy cream
|
- For the gnocchi, wash potatoes and place in water.
- Cook potatoes until soft [cooking 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, eggs and salt 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 [1.3-cm] pieces.
- Push fork tines on each piece for the clasic gnocchi appearance.
- Bring water to a boil in a sauce pot.
- Drop in gnocchi and cook until they float.
- Meanwhile, to prepare chicken, combine minced garlic, lemon juice, rosemary and chicken slices in a mixing bowl.
- Leave to marinate for at least 2 hours.
- Combine Veronese sauce, grated Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl; set aside.
- Heat saute pan on medium-high.
- Pour in extra virgin olive oil then add chopped Vidalia onion and julienned red bell pepper and zucchini.
- Saute until onion are translucent [do not brown]; salt.
- Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F [74°C].
- 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.
|
