Ingredients

¼ cup Extra virgin olive oil
1 Small Vidalia onion, chopped
1 Red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 Chicken breasts, sliced in ½” strips
2 Small branches rosemary
1 Garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup Ricotta cheese
14 Fl oz heavy cream
Gnocchi
2 Qt water
6 oz All-purpose flour
2 Eggs
2 lbs Russet potatoes
2 tsp Salt
OR
1 lb Gnocchi (potato dumplings), cooked according to package directions

Description

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