Chicken breast on paprika, semolina gnocchi

Another variation on chicken served with a thick cream sauce with the taste and smell of paprika and also homemade gnocchi made from battered dough.

Ingredients:

Rule for 2 servings: 300 g chicken breast (boneless and skinless) 1 pk onions 2 tbsp smooth flour 1 tbsp lard 1 heaping tablespoon of high quality sweet ground paprika (Slovak, Hungarian) 1 cup whipping cream 31% 300 ml chicken stock milk or stock to thin the sauce pepper salt For gnocchi: 100 g of semolina 30 g butter 200 ml milk 1 tsp salt 2 pcs of egg salted water to cook the gnocchi

Procedure:

1. Cut the meat into bite size pieces
2. Fry the diced onion in the lard, add the meat, season with salt and pepper, sauté for 7 minutes, then remove from the heat, add the paprika and stir well
3. Remove the meat with a slotted spoon and keep warm, mix the cream with the flour, pour into the base and let it simmer for 20 minutes over a low heat
5. Add milk or water according to the desired thickness and add salt to taste
6. Strain through a fine sieve and return the meat to the sauce, reheat and serve
7. A suitable side dish is, for example, semolina gnocchi made from battered dough.

Preparation of gnocchi:
1. Pour the milk into the pot and bring it to a boil, throw in the butter and salt, when the milk is boiling and the butter is completely melted, add the semolina in thin slivers, stir vigorously (batter) until the dough does not stick to the sides of the pot or the cooker
2. Add the nutmeg, stir and let cool.
3. Then add the eggs one by one to the mixture, mix thoroughly.
4. Using a spoon or two spoons, cut out gnocchi, which we drop into boiling salted water, cook for 2 to 3 minutes (before each further shaping of gnocchi, dip the spoons in boiling water).

Recommendation:

As an additional side dish you can choose dumplings or pasta.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová

semolina gnocchi