Pork and Potato Dumplings with Paprika Sauce
Submitted by: Rocco Dispirito
Cheater alert: I'm calling purchased gnocchi "potato dumplings" because that's exactly what they are. No one said you had to make them yourself.
Ingredients
- 2 tablespoons vegetable oil
- 1-1/2 pounds boneless pork chops
- Salt and freshly ground pepper
- 1-1/2 pounds fresh potato gnocchi
- 4 tablespoons unsalted butter
- 1 large Vidalia onion, sliced thin
- 1 tablespoon plus 1 teaspoon sweet smoked paprika (also called pimenton)
- 1-1/2 cups sour cream
- 1/3 cup chopped fresh chives
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Method
1. In a large cast-iron skillet, heat vegetable oil over high heat. Season pork chops with salt and pepper; add to the pan. Cook until golden brown and just cooked through, about 4 minutes per side. Remove from pan; cover lightly with foil to keep warm. Turn heat to medium high. 2. While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions. Reserve 1/2 cup of the cooking water when gnocchi are done. 3. After pork chops are cooked, add butter to the pan over medium-high heat. When butter is hot, add onion. Season with salt and pepper. Cook, stirring occasionally, until onions are tender and caramelized, about 12 minutes. 4. Add the paprika, sour cream, gnocchi, and reserved gnocchi-cooking water to the pan; toss to coat. Stir in chives; season to taste with salt and pepper, if necessary. 5. Serve pork chops with gnocchi mixture.
Notes:
Number of Servings: 4
Submitted by: Rocco Dispirito ( See all of Rocco Dispirito Recipes )
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