Olive Garden Gnocchi Chicken Recipe

Why You’ll Love This this Olive Garden Gnocchi Chicken

This homemade version captures all those rich, creamy flavors you crave from Olive Garden, but you get to make it in your own kitchen without waiting for a table.

The tender chicken marinates in garlic, lemon, and rosemary while those pillowy gnocchi soak up every bit of that dreamy parmesan-ricotta cream sauce.

Plus, you can make the gnocchi from scratch if you’re feeling ambitious, or just grab a bag from the store when life gets crazy – either way, you’re getting restaurant-quality comfort food that’ll have everyone asking for seconds.

Ingredients List

Getting your hands on these ingredients is pretty straightforward, and most of them are probably hanging out in your kitchen already.

• 1/4 cup extra virgin olive oil
• 1 small vidalia onion, chopped
• 1 red bell pepper, sliced (julienned)
• 1/2 zucchini, sliced (julienned)
• Salt
• 4 chicken breasts, sliced in 1/2-inch strips
• 2 small rosemary sprigs
• 1 garlic clove, minced
• 1/2 lemon, juice of
• 1 cup parmesan cheese, grated
• 1/2 cup ricotta cheese
• 14 fluid ounces heavy cream
• 2 quarts water
• 6 ounces all-purpose flour
• 2 eggs
• 2 lbs russet potatoes
• 2 teaspoons salt
• 1 lb gnocchi (if using store-bought)

Here’s the frank discussion about this ingredient list:

• This recipe is definitely on the indulgent side with all that heavy cream, cheese, and chicken – it’s comfort food, not diet food.
• You can lighten things up by using half-and-half instead of heavy cream, though you’ll lose some of that rich, restaurant-style thickness.
• The vegetables add some nutritional value, but to be fair, they’re mostly there for color and texture in this creamy pasta paradise.
• If you’re watching sodium, go easy on the added salt since parmesan cheese brings plenty of its own saltiness to the party.

Step by Step Directions

Making this Olive Garden copycat requires preparing the gnocchi first (if making from scratch), marinating the chicken, then combining everything in a creamy sauce.

For the Gnocchi (if making from scratch):

• Wash and boil 2 lbs russet potatoes until soft, then cool in refrigerator.
• Peel cooled potatoes and push through fine grater until mashed.
• Combine mashed potatoes, 6 oz flour, 2 eggs, and 2 tsp salt in mixing bowl until dough doesn’t stick to hands.
• Divide dough into 4 sections, roll each into long ropes, cut into 1/2-inch pieces.
• Press fork tines into each piece for classic gnocchi appearance.
• Boil in 2 quarts water until gnocchi float to surface.

For the Chicken and Sauce:

• Combine minced garlic, juice of 1/2 lemon, 2 rosemary sprigs, and 4 sliced chicken breasts in bowl; marinate at least 2 hours.
• Mix 1 cup grated parmesan, 1/2 cup ricotta, and 14 oz heavy cream in separate bowl; set aside.
• Heat 1/4 cup olive oil in large sauté pan over medium-high heat.
• Add chopped vidalia onion, julienned red bell pepper, and julienned zucchini; sauté until onions are translucent.
• Add marinated chicken and cook until browned on all sides and internal temperature reaches 165°F.
• Reduce heat and add cooked gnocchi and cheese sauce mixture to pan.
• Stir to coat gnocchi with sauce and serve topped with extra parmesan cheese.

For best results, consider using a premium cast iron skillet which provides superior heat retention and even cooking for perfectly seared chicken.

Substitutions and Variations

• Store-bought gnocchi shortcuts – Frozen gnocchi works perfectly and saves hours of work.

Some brands even make cauliflower or sweet potato gnocchi if you want to mix things up.

• Herb variations – Fresh thyme or oregano can replace the rosemary, and a handful of fresh basil stirred in at the end makes everything taste more authentically Italian.

Additional Things to Serve With This Dish

This hearty dish pairs beautifully with lighter sides that won’t compete with all that creamy, cheesy goodness.

• Classic Caesar salad – The crisp romaine and tangy dressing cut through the richness perfectly, plus you’re already channeling Italian ambiance anyway.
• Garlic breadsticks – Because if we’re doing Olive Garden copycat, we might as well go all in with those addictive breadsticks for sopping up every last drop of sauce.
• Simple arugula salad – Toss peppery arugula with lemon vinaigrette and shaved parmesan for something that feels fancy but takes two minutes.
• Roasted asparagus or green beans – A splash of bright green vegetables helps balance out what’s fundamentally a bowl of comfort food heaven.
• Crusty Italian bread – Warm, crusty bread is never wrong when there’s sauce involved, and to be frank, there’s always sauce left in the bowl.
• Light white wine – A crisp Pinot Grigio or Sauvignon Blanc won’t overpower the dish but will make dinner feel just a little more special than a Tuesday night deserves.

Cooking Tips & Tricks (Chef’s Notes)

A few chef secrets will transform your gnocchi from pretty good to absolutely restaurant-worthy.

• Don’t overwork the gnocchi dough – Think of it like making biscuits, where less is more. The moment it comes together and stops sticking to your hands, you’re done.

Keep mixing and you’ll end up with little rubber balls instead of pillowy dumplings.

• Test one gnocchi first – Before you commit to boiling the whole batch, drop one lonely little dumpling in the water to see how it holds up.

If it falls apart, work in just a pinch more flour to the remaining dough.

• Salt your gnocchi water generously – It should taste like the ocean, or at least like a very salty lake.

This is your only chance to season the gnocchi themselves, so don’t be shy.

• Keep that chicken moving – Once those strips hit the hot pan, resist the urge to poke and prod them constantly.

Let them get a proper sear on one side before flipping, but don’t walk away entirely or you’ll end up with expensive chicken jerky.

• Add the cream sauce off the heat – Pull that pan away from the burner before stirring in your cheese mixture.

Direct heat can make cream sauces break faster than your resolve on a Monday morning.

• Save some pasta water – Even though we’re not making traditional pasta, that starchy gnocchi water is liquid gold for thinning out a sauce that’s gotten too thick.

Nutritional Facts

This hearty Italian-American dish delivers substantial nutrition along with its rich, creamy flavors.

• Calories: Approximately 780-820 per serving
• Protein: 45-50g (primarily from chicken breast and cheeses)
• Carbohydrates: 52-58g (mainly from homemade potato gnocchi)
• Fat: 42-48g (from heavy cream, olive oil, and cheese)
• Saturated Fat: 22-26g
• Fiber: 3-4g (from vegetables and potato skins if included)
• Sodium: 850-950mg (varies based on salt added and cheese brands)
• Calcium: 380-420mg (excellent source from Parmesan and ricotta)
• Iron: 3-4mg (from chicken and fortified flour)
• Vitamin C: 35-45mg (from bell peppers, zucchini, and lemon juice)
• Potassium: 580-650mg (from potatoes and chicken)
• Cholesterol: 180-210mg (from chicken, eggs, and dairy)

Fun “Did You Know?”

Did you know that gnocchi’s name comes from the Italian word “nocchio,” meaning knot in wood? I find it fascinating that these little potato dumplings have such ancient roots.

Traditionally, Italian families made gnocchi on Thursdays, believing it brought good luck and prosperity. The ridges you see on gnocchi aren’t just decorative – they’re designed to hold sauce better.

In some Italian regions, gnocchi are called “malfatti,” meaning “badly made,” because their rustic appearance was considered imperfect. Yet this “imperfection” makes them perfect for capturing every drop of that creamy Olive Garden-style sauce.