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Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet
This Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet is a rich and zesty twist on a comfort classic. Pan-fried breaded chicken brings crunch to every bite, perfectly paired with soft gnocchi coated in a tangy, garlicky cream sauce. Ricotta, Parmesan, lemon juice, and fresh basil come together to form an indulgent yet bright base. It's elegant, flavorful, and sure to be a standout at any dinner table.
Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet
By
These Carbs Don't CountIngredients
For the Dredging Bowls
For the Sauce
Instructions
- Step 1
Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Step 2
Prepare three bowls: one with flour, salt, pepper, and half the garlic powder; one with scrambled eggs; one with breadcrumbs.
- Step 3
Dredge chicken breasts in flour, then eggs, then breadcrumbs.
- Step 4
Heat vegetable oil in a pan over medium-high heat. Fry chicken until crispy and golden on both sides. Remove and set aside.
- Step 5
In a separate pan, melt butter with olive oil. Add garlic and cook until fragrant.
- Step 6
Pour in heavy cream and bring to a simmer. Season with salt, pepper, remaining garlic powder, and onion powder. Stir in lemon juice.
- Step 7
Whisk in ricotta, Parmesan, and chopped basil until fully incorporated.
- Step 8
Add cooked gnocchi and a splash of reserved pasta water. Stir to combine and let cook for 2–3 minutes.
- Step 9
Serve pasta topped with sliced crispy chicken, more Parmesan, and fresh basil.
Tips & Tricks
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