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  • Straight From The Olive Garden Restaurant

    1 posts, 1 voices, 483 views, started Jul 6, 2011

    Posted on Wednesday, July 6, 2011 by Denise Richardson


    • Diamond

      Olive Garden Chicken Gnocchi Veronese

      1/4 cup extra virgin olive oil
      1 small Vidalia onion, chopped
      1 red bell pepper, sliced (julienned)
      1/2 zucchini, sliced, (julienned)
      Salt to taste
      4 chicken breasts, sliced in 1/2” strips
      2 small branches rosemary
      1 garlic clove, minced
      Juice of 1/2 lemon

      Veronese Sauce
      1 cup Parmesan cheese, grated
      1/2 cup ricotta cheese
      14 fl oz heavy cream

      2 qt water
      6 oz all-purpose flour
      2 eggs
      2 lbs russet potatoes
      2 tsp salt
      1 lb gnocchi (potato dumplings), cooked according to package

      NOTE: You may make your own gnocchi by following the steps below,
      or you may purchase them already made.


      1.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.

      2.PEEL cooled potatoes and push them through a fine grater (rice
      grater) until mashed; do not over-mash potatoes or they will get

      3.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).

      4.DIVIDE dough into 4 sections. Roll out each section into a long
      rope. Cut each rope into 1/2” pieces. Push fork tines on each piece
      for the classic gnocchi appearance.

      5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook
      until they float.

      Chicken & Sauce

      1.COMBINE garlic, lemon juice, rosemary and chicken slices in a
      mixing bowl. Let marinate for at least 2 hours.

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

      3.HEAT saute pan on medium high. Add extra virgin olive oil,
      onions, bell peppers, and zucchini. Saute until onions are
      translucent (do not brown).

      4.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.

      5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and
      sauce. Stir to coat gnocchi with sauce.



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