1 (16-ounce) package vacuum-packed gnocchi
1 T olive oil
1 lb boneless, skinless chicken thighs cut into thin strips
1 small onion, finely diced
2 tsp minced garlic
½ cup sherry
½ tsp caraway seed
½ tsp Hungarian Paprika
¼ tsp dill seed
¾ cup chicken broth
1 cup Greek fat free plain yogurt
½ cup whipped cream cheese
Salt and pepper to taste
¼ chopped Italian parsley, and more for garnish
Bring water to boil in stock pot, and cook gnocchi according to package directions, drain, rinse with cold water to stop cooking, put on a plate and drizzle with olive oil to prevent sticking. Set aside.
After gnocchi is drained wipe out pot start heating pot and olive oil. Add onion, garlic and chicken strips to hot oil, browning chicken and softening onions and garlic, for about 10 minutes. Deglaze pan with sherry and cook down until sherry is almost evaporated. Add chicken broth, caraway, paprika and dill seed, cover and simmer over low heat for about an hour. There should still be some liquid. Slowly stir in yogurt, cream cheese, over low heat then add gnocchi, parsley, salt and pepper back in for 3-4 minutes to heat through. Top with parsley garnish and serve.