Gnocchi and chicken in paprika cream

Ingredients for 3 servings:

• 3 medium-sized red peppers
• 1 pack of gnocchi from the refrigerated section
• 400 g chicken
• 1 clove(s) garlic
• ½ onion(s)
• 2 tbsp olive oil
• 150 ml vegetable stock
• 100 ml cream
• 75 g Parmesan, grated
• Thyme
• salt and pepper
• Paprika powder, sweet and hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the bell peppers. Finely chop 2 bell peppers for the sauce. Finely chop the garlic and onion. Heat the oil in a pan, sauté the finely chopped bell peppers, onions, and garlic, and deglaze with the broth and cream. Add thyme to taste. Simmer for about 10 minutes. Cut the remaining bell pepper into larger strips or chunks. Meanwhile, cut the chicken into strips and fry in a pan with oil. Then place in a baking dish. Distribute the bell pepper strips over the meat and finally arrange the gnocchi on top. After cooking, puree the sauce and pass it through a sieve to taste. Season to taste with salt, pepper, and paprika. Sprinkle with thyme (I use dried) and Parmesan cheese at the end. Bake in a preheated oven at 200°C (top/bottom heat, fan: 180°C) for about 20 minutes.