Paprika Chicken with Gnocchi


Main Dish
Paprika Chicken with Gnocchi

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    Chef Edi combines rich cheeses, smoked paprika, and crispy corn starch dredged chicken for an unforgettable 30 minute dinner.


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    Servings and Ingredients

    Serves 8
    Garlic Toast
    8 slice(s) Hy-Vee Bakery Asiago Artisan Bread
    2 tbsp. Gustare Vita Olive Oil
    2 clove(s) Garlic, Crushed
    Paprika Chicken and Gnocchi
    1 medium white onion, chopped
    ½ c. Hy-Vee corn starch
    2 ½ tsp. smoked paprika, divided
    Hy-Vee Salt
    Hy-Vee ground black pepper
    1 package(s) (1-lbs.) Hy-Vee True boneless skinless chicken thighs , about 8
    2 tbsp. Gustare Vita olive oil
    ¼ c. Hy-Vee unsalted butter
    ¼ c. rose wine
    1 can(s) (14.5-oz.) can Swanson chicken broth
    1 c. Hy-Vee sour cream
    2 package(s) (16-oz. each) Gustare Vita basil gnocchi
    4 oz. ricotta salata
    2 oz. Parmesano Reggiano

    Things To Grab

    • Large sheet pan
    • Medium bowl
    • Large skillet with lid
    • Whisk
    • Meat thermometer
    • Large pot
    • Colander


    1. Prepare bread: Preheat oven to 375 degrees. Place bread slices on a large sheet pan. Drizzle each bread slices with olive oil. Rub crushed garlic cloves on bread. Bake 5 minutes, or until toasted. Remove from oven and set aside.

    2. In a medium bowl, mix together corn starch, 2 teaspoons smoked paprika and season with salt and pepper. Dip each chicken thigh into corn starch mixture and shake to remove excess. Set aside.

    3. Heat a large skillet with olive oil and butter over medium heat. Add onion and cook for 1 minute, or until softened. Add chicken to skillet and sear 5 to 6 minutes per side or until deeply browned.

    4. Pour in wine and broth, season with additional salt. Allow to simmer until slightly reduced, about 5 minutes. Remove chicken from skillet and set aside. Stir in sour cream and remaining ½ teaspoon smoked paprika until incorporated.

    5. Return chicken to pan. Add chicken back to skillet; cover, and cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from skillet.

    6. Bring a large pot of lightly salted water to a boil. Add gnocchi and cook according to package directions. Once gnocchi float to the surface, about 3 to 4 minutes, drain. Toss gnocchi in sauce and mix in ricotta and Parmesano.

    7. Divide the chicken, gnocchi, and bread between 8 serving plates and garnish with additional shredded Parmesano, if desired.

    Nutrition facts


    590 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 100mg
    • Sodium: 1220mg
    • Total Carbohydrates: 67g
    • Protein: 26g

    Daily Values

    Iron 6%
    Calcium 20%
    Vitamin D 0%
    Potassium 2%

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