Friday, August 10, 2012

Chicken Gnocchi Veronese

Chicken Gnocchi Veronese
Servings: 4
 

1/4 cup extra virgin olive oil
1 small onion chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced (julienned)
salt to taste

4 chicken breast, slicked in 1/2" strips
2 small branches of rosemary
1 garlic clove minced
juice of 1/2 lemon

Veronese sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream

Veronese Sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream

Gnocchi:
1 quarts water
6 ounces all purpose flour
2 eggs
2 pounds potatoes
2 tsp salt
        or
1 pound gnocchi (potato dumplings, cooked according to package directions)

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 refrigeration

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 into 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 tine in 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 and Sauce:  combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl.  let marinate for at least two hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat saute pan on medium high, add 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 sided and internal temp is 165 degrees F. Reduce heat and add sauce mixture.  Bring to a simmer.

 

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