OnlineCook - Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet by These Carbs Don't Count

May 13, 2025

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.

22 Ingredients

MEDIUM

Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet

1/3

Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet

These Carbs Don't Count

Ingredients

plates

Warning0 allergens identified

Instructions

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.

Bite Tutorial

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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