A delightful twist on a classic gnocchi dish, combining tender chicken, fresh vegetables, and a creamy sauce.
Wash the potatoes and boil them until tender.
Boil the potatoes with their skins on to retain their flavor.
Peel the boiled potatoes and mash them using a grater.
Use a fine grater for a smoother texture.
Combine the mashed potatoes, flour, and egg in a bowl to form a dough.
Add flour gradually to avoid a sticky dough.
Roll the dough into ropes and cut into small pieces.
Use a fork to create ridges on the gnocchi for better sauce adherence.
Boil the gnocchi in salted water until they float.
Cook the gnocchi in batches to prevent sticking.
Marinate the chicken with garlic, rosemary, salt, and pepper.
Marinate the chicken for at least 2 hours for enhanced flavor.
Sauté the zucchini and bell pepper in olive oil until tender.
Cook the vegetables on medium heat to retain their color.
Cook the marinated chicken in the same pan until browned.
Ensure the chicken is cooked through to an internal temperature of 165°F.
Mix the parmesan, ricotta, and cream to make the sauce.
Whisk the sauce ingredients for a smooth consistency.
Combine the cooked gnocchi, chicken, vegetables, and sauce in the pan.
Gently toss the ingredients to coat the gnocchi evenly.
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