2 Tbs extra-virgin olive oil
1 Tbs butter
1 1/2 lbs ground chicken
1/2 lb white mushrooms, sliced
2 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, seeded, chopped
2 tsp smoked paprika
Salt, to taste
Freshly-ground black pepper, to taste
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
1 handful chopped flat-leaf parsley
1 package fresh gnocchi - (12 to 14 oz)
= (in refrigerated section of market)
2 Tbs chives


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.