Chicken paprikash with spinach gnocchi (subtitles) Video Recipe | Recipes from Agi

Chicken paprikash with spinach gnocchi
Chicken paprikash
1300 g of chicken
3 onions
2 cloves of garlic
3 spoons of lard
3 spoons of ground sweet pepper
1 teaspoon ground hot pepper
4 spoons of sour cream
200 g of cream for cooking
3 bay leaves
salt, pepper
Spinach gnocchi:
200 g of frozen spinach
450 g semi-coarse flour
360 ml of cold water,
1 egg
Finely chop the onion.
Salt and season the portioned chicken.
Fry the meat in hot lard.
Add lard and onion to the baking.
Sauté the onion until translucent.
Add garlic, hot pepper and sweet pepper.
Cover with a small amount of hot water and simmer until fat.
Cover with hot water again and steam.
Add hot water, bay leaf, allspice.
Add the meat, add hot water and cook until soft.
Dry fry the flour (2-3 spoons) until light.
Turn the meat during cooking.
Remove the cooked meat, strain the sauce.
Mix the fried flour with the sweet cream.
Add 4 spoons of sour cream.
Add 2 tablespoons of sauce to the cream to even out the temperatures.
Slowly add to the sauce and cook for 15 minutes.
After the sauce has cooled, add the meat.
Spinach gnocchi - dilute the thawed spinach with a little water.
Add flour, salt, egg, add water and mix.
Add 2 cloves of crushed garlic to the dough.
Salt the water and throw in the gnocchi.
When they float to the top, cook for 3 minutes.
Add a teaspoon of butter to the hot ones.
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