Crispy Gnocchi Chicken Paprikash with Parmesan

Method

1. Cut the chicken into 3 cm pieces and season with half the salt. Thinly slice the onion, cut the pepper into 1 cm strips and chop the garlic.

   Add in this stepBoneless chicken thighs 300 gSalt ¼ tsp

2. Heat half the oil in a wide 26 cm frying pan on medium-high heat. Add the gnocchi straight from the pack, without boiling, in a single layer. Leave them alone for the first 2 minutes, then turn now and then; after 6 min in total they should be golden and crisp. Tip them onto a plate.

   Add in this stepPotato gnocchi (shop-bought, fresh or shelf-stable) 300 gOlive oil ¾ tbsp

   medium-high heat

3. Add the rest of the oil to the same pan and fry the chicken on medium-high heat for 5 min until browned on the outside; it finishes cooking in the sauce.

   Add in this stepOlive oil ¾ tbsp

   medium-high heat

4. Add the onion, pepper and garlic and cook on medium heat for 5 min until the onion softens.

   Add in this stepOnion ½Red bell pepper ½Garlic cloves 1

   medium heat

5. Lift the pan off the burner for 30 seconds, then stir in the paprika and tomato paste quickly (paprika scorches and turns bitter easily). Straight away add the stock and remaining salt, put the pan back on medium heat and simmer for 7 min. The chicken is done when the thickest piece shows no pink when cut.

   Add in this stepSweet paprika 1½ tbspTomato paste 2 tspChicken stock 200 mlSalt ¼ tsp

   medium heat

6. Turn the heat down to low heat and stir in the sour cream until smooth. Return the crispy gnocchi and toss for 2 min so they are coated in sauce. Don't let it boil hard, or the sour cream may split.

   Add in this stepSour cream 80 g

   low heat

7. Serve straight away, scattered with grated Parmesan and chopped parsley.

   Add in this stepParmesan, grated 20 gFlat-leaf parsley, chopped 1 tbsp