Chicken Gnocchi Veronese Olive Garden

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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

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Steps

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Gnocchi.

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Wash potatoes and place in water.

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Cook potatoes until soft.

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Remove potatoes from water and cool in refrigerator.

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Peel cooled potatoes and push them through a fine grater until mashed.

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Do not over-mash potatoes or they will get tough.

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Combine potatoes , flour and eggs in a mixing bowl.

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Mix well until dough does not stick to hands.

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Divide dough into 4 sections.

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Roll out each section into a long rope.

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Cut each rope into pieces.

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Push fork tines on each piece for the classic gnocchi appearance.

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Bring water to a boil in a sauce pot.

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Drop in gnocchi and cook until they float.

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Chicken & sauce.

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Combine garlic , lemon juice , rosemary and chicken slices in a mixing bowl.

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Let marinate for at least 2 hours.

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

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Heat saut pan on medium high.

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Add extra virgin olive oil , onions , bell peppers , and zucchini.

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Saute until onions are translucent.

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Add marinated chicken slices and cook unt.

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Ingredients

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extra virgin olive oil, vidalia onion, red bell pepper, zucchini, salt, chicken breasts, rosemary sprigs, garlic clove, lemon, juice of, parmesan cheese, ricotta cheese, heavy cream, water, all-purpose flour, eggs, russet potatoes