Chicken And Mushroom Goulash With Gnocchi Food

CRISPY GNOCCHI WITH MUSHROOMS

Steps:

• Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.

CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI

Steps:

• Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
• While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
• Ladle goulash with gnocchi into shallow bowls and garnish with chives.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

GNOCCHI WITH CHICKEN AND MUSHROOMS

Steps:

• heat olive oil and add garlic, and sautee until translucent.
• add chicken and cook until brown.
• add mushrooms and cook until soft.
• separately, heat chicken stock with the tomatoes, until they are soft. Add to the pan with the wine and spices. Bring to a boil and reduce until simmering. Add a sprinkle of flour to thicken the sauce.
• Prepare gnocchi according to package directions, then add to the pot, tossing to coat. Serve with a shaving of romano or parmesean cheese.

CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI

Steps:

• Start by filling a large pot with water and bringing it to a boil.
• Meanwhile, Using a large deep skillet (the bigger the better) coat it with olive oil and brown ground chicken.
• push the chicken to the sides and add garlic, onions, mushrooms and peppers. Cook until vegetables are soft for about 5 minutes.
• Mix vegetables and chicken in pan and add paprika, tomato sauce, and chicken broth.
• Bring to a boil and reduce heat to simmer.
• Your water should be boiling by now, add gnocci and cook for about 3-4 minutes until it puffs up and begins to float. Drain.
• Add half cup of heavy cream to sauce mixture and reduce heat to low. Stir to make sure it combines well. Add salt and pepper to taste.
• Add gnocci to sauce mixture and allow to absorb flavors for about 5 minutes.
• Garnish with parsley and serve.