Chicken and Gnocchi Paprikash

This is a lovely twist on the classic Hungarian recipe, chicken paprikash. A wonderfully rich, creamy dish packed with paprika that gives it a vibrant colour and smoky tone. I have added gnocchi to mine to make it a complete one pot meal. You might notice that it serves three, an awkward number i know. Basically, it’s a feast for two with leftovers. But frankly, I have never had any leftovers. They always seem to vanish. Enjoy.


  1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Chuck the chicken and garlic into the pan, mix well and cook stirring occasionally for 3-4 minutes to sear the chicken and get a little colour on it.
  2. Put all the paprika, tomato puree, a good pinch of salt and pepper and 200ml of just boiled water into the pan. Mix well. Cover, reduce the heat to low and cook for 3-5 minutes or until the chicken is cooked through and tender.
  3. Remove the lid and crank the heat up to medium. Once the sauce is bubbling, add the gnocchi and cook, shaking the pan occasionally, for 2-3 minutes until the sauce is super think and clinging to the gnocchi.
  4. Reduce the heat a little and add the sour cream. Mix well and cook for 1-2 minutes until bubbling. Check the seasoning adding salt and pepper to taste. Throw the tarragon into the pan, mix well and serve immediately.


Serves 3

2 tbsp olive oil
1 onion, finely chopped
300g chicken breasts, cut into bite sized pieces
2 cloves garlic, finely chopped
2 tsp smoked paprika
2 tsp paprika
2 tbsp tomato puree
500g fresh gnocchi
100g sour cream
A small handful of finely chopped tarragon leaves
Salt and pepper

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