Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet

Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.

Prepare three bowls: one with flour, salt, pepper, and half the garlic powder; one with scrambled eggs; one with breadcrumbs.

Dredge chicken breasts in flour, then eggs, then breadcrumbs.

Heat vegetable oil in a pan over medium-high heat. Fry chicken until crispy and golden on both sides. Remove and set aside.

In a separate pan, melt butter with olive oil. Add garlic and cook until fragrant.

Pour in heavy cream and bring to a simmer. Season with salt, pepper, remaining garlic powder, and onion powder. Stir in lemon juice.

Whisk in ricotta, Parmesan, and chopped basil until fully incorporated.

Add cooked gnocchi and a splash of reserved pasta water. Stir to combine and let cook for 2–3 minutes.

Serve pasta topped with sliced crispy chicken, more Parmesan, and fresh basil.