Directions

1. Preheat oven to 400 degrees F.
2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. Melt 2 tablespoons butter in a Dutch oven over medium heat.
5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
6. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
10. Place into oven and bake until bubbly, about 10-12 minutes.
11. Serve immediately.