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

Paprika Chicken with Gnocchi

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.

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.

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.

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.

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.

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.

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