- LS
These Carbs Don't Count
June 4, 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.
$7.98 / Serving 
Estimated Price / Serving
20 Ingredients
MEDIUM
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.
104.2 g
Carbs
257.14 g
Fat
65.34 g
Protein
3626.58 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
1/1
Creamy Lemon Ricotta Gnocchi with Crispy Chicken Cutlet
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.