From the Cook
From the Cook
From the Cook
1/4
Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet
Warning0 allergens identified
Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet
For the Dredging Bowls
For the Sauce
Instructions
1
|
Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
2
|
Prepare three bowls: one with flour, salt, pepper, and half the garlic powder; one with scrambled eggs; one with breadcrumbs.
3
|
Dredge chicken breasts in flour, then eggs, then breadcrumbs.
4
|
Heat vegetable oil in a pan over medium-high heat. Fry chicken until crispy and golden on both sides. Remove and set aside.
5
|
In a separate pan, melt butter with olive oil. Add garlic and cook until fragrant.
6
|
Pour in heavy cream and bring to a simmer. Season with salt, pepper, remaining garlic powder, and onion powder. Stir in lemon juice.
7
|
Whisk in ricotta, Parmesan, and chopped basil until fully incorporated.
8
|
Add cooked gnocchi and a splash of reserved pasta water. Stir to combine and let cook for 2–3 minutes.
9
|
Serve pasta topped with sliced crispy chicken, more Parmesan, and fresh basil.
My Calorie Intake
Review & Earn
Made this recipe ? Review with a photo and earn 250
Level up & unlock free Premium by reviewing recipes!
All Reviews 5.0
I
Iago Chaves
5
Delicious!
Nov 4, 2025
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by These Carbs Don't Count
Check out more These Carbs Don't Count content!Browse These Carbs Don't Count recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.