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.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3 plates

Calories: 3,627 kcal per serving

Ingredients

1 pound - gnocchi
⅛ - Salt
1 cup - all-purpose flour
2 - eggs
1 cup - breadcrumbs
2 - chicken breasts
⅛ - Salt
⅛ - Black pepper
1 teaspoon - garlic powder
½ teaspoon - onion powder
2 cup - vegetable oil
3 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
1 ½ cup - heavy cream
1 - lemon
½ cup - ricotta cheese
¾ cup - Parmesan cheese
1 handful - fresh basil
⅛ - Reserved pasta water

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.