Chicken and Mushroom Goulash with Gnocchi

By Pilly

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 700 g ground chicken
• 200 g white mushrooms, sliced
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 teaspoons smoked paprika
• Salt and pepper
• 1 cup chicken stock
• 1 cup tomato cooking sauce
• 1/2 cup sour cream
• Handful chopped flat-leaf parsley
• 700 g fresh gnocchi, in refrigerated section of market
• 2 tablespoons chives

Preparation

Step 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.