Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil,

  2. 2 turns of the pan

  3. 1 tablespoon butter

  4. 1 1/2 pounds ground chicken

  5. 1/2 pound white mushrooms, sliced

  6. 2 cloves garlic, chopped

  7. 1 medium onion , chopped

  8. 1 red bell pepper, seeded and chopped

  9. 2 teaspoons smoked paprika,

  10. 2/3 palm full Salt and pepper

  11. 1 cup chicken stock

  12. 1 cup tomato sauce

  13. 1/2 cup sour cream or reduced fat sour cream Handful chopped flat-leaf parsley

  14. 1 package fresh gnocchi , in refrigerated section of market,

  15. 12 to 14 ounces 2 tablespoons chives

Instructions Jump to Ingredients ↑

  1. Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic , onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika , salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley . Adjust seasonings, to your taste. While chicken goulash cooks, bring a medium pot of water to a boil . Salt boiling water and cook gnocchi until they puff up like pillows and float , 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream. Ladle goulash with gnocchi into shallow bowls and garnish with chives.


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