Creamy Chicken and Gnocchi

45 min4 to 6 servings

Tender chicken thighs and gnocchi braised in a creamy thyme sauce with wilted kale and Parmesan.

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prepPreheat oven to 400°F / 200°C
680 g boneless, skinless chicken thighs	Season chicken with salt & pepper	Sear chicken in butter 4–5 min per side, 165°F				Return chicken to skillet, sprinkle with Parmesan	Bake 400°F / 200°C, 10–12 min until bubbly
Kosher salt and freshly ground black pepper (to taste)
30 g unsalted butter (for searing chicken)
1 (16-ounce / 450 g) package cauliflower potato gnocchi	Cook gnocchi per package instructions, drain				Stir in gnocchi & kale until wilted, 1–2 min
45 g unsalted butter (for aromatics)	Cook shallot in butter 3–5 min, add garlic & thyme	Whisk in flour, cook 1 min until lightly browned	Whisk in broth & wine, simmer 3–5 min until thickened	Stir in half and half, season with salt & pepper
1 medium shallot, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
25 g all-purpose flour
300 ml chicken broth
60 ml dry white wine
120 ml half and half
1 bunch kale, stems removed and leaves torn into bite-sized pieces
50 g freshly grated Parmesan

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