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Paprika-Sahne-Hähnchen mit Gnocchi recipe card

Paprika-Sahne-Hähnchen mit Gnocchi

Creamy paprika chicken with gnocchi, sweet pointed pepper, and a silky tomato paprika cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: German
Calories: 540
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb 5 oz chicken breast patted dry and sliced into strips
  • 1 medium onion diced
  • 1 sweet pointed red pepper sliced into strips
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp sweet paprika
  • 1 tbsp tomato paste
  • 1 tbsp paprika paste
  • 1 1/4 cups heavy cream
  • 1 lb potato gnocchi

Method
 

  1. Bring a large pot of well salted water to a boil for the gnocchi.
  2. Season the chicken strips with salt, pepper, and sweet paprika.
  3. Heat olive oil in a wide skillet over medium high heat; sear chicken in two batches until browned, then transfer to a plate.
  4. In the same skillet, sauté the onion until translucent, then add the sliced pointed pepper and cook until slightly softened.
  5. Stir in tomato paste and paprika paste and cook for 30 seconds, scraping up browned bits.
  6. Pour in the cream, stir until smooth, and simmer gently.
  7. Return chicken and any juices to the skillet; simmer 3 to 5 minutes until chicken reaches 165 F and sauce coats the back of a spoon.
  8. Cook gnocchi in boiling water until they float, 2 to 3 minutes; drain.
  9. Toss gnocchi with the sauce and chicken, then serve immediately.

Notes

- Keep the cream at a gentle simmer to prevent splitting.
- If the sauce thickens too much, loosen it with a splash of water or broth.
- Refrigerate leftovers in an airtight container for 3 days; reheat gently in a skillet with a small splash of water, broth, or cream.