Sun Dried Tomato Chicken and Gnocchi

Name: Sun Dried Tomato Chicken and Gnocchi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (16-ounce) package cauliflower potato gnocchi; 1 ½ pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 3 tablespoons unsalted butter; 1 medium shallot; ½ cup sun dried tomatoes halves; 1 tablespoon tomato paste; 3 cloves garlic; 2 teaspoons chopped fresh thyme leaves; 3 tablespoons all-purpose flour; 1 ¾ cups chicken broth; ¼ cup dry white wine*; ½ cup half and half; 1 bunch kale; ½ cup freshly grated parmesan

User Reviews

5.0

162 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Course
Main Course

Sun Dried Tomato Chicken and Gnocchi

Iris Warren

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Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

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Ingredients

Servings

1 (16-ounce) package cauliflower potato gnocchi
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper to taste
3 tablespoons unsalted butter divided
1 medium shallot diced
½ cup sun dried tomatoes halves
1 tablespoon tomato paste
3 cloves garlic minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all-purpose flour
1 ¾ cups chicken broth
¼ cup dry white wine*
½ cup half and half
1 bunch kale stems removed and leaves torn into bite-sized pieces
½ cup freshly grated parmesan about 2 ounces

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Instructions

Preheat oven to 400 degrees F.
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt 2 tablespoons butter in a Dutch oven over medium heat.
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.
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.
Whisk in flour until lightly browned, about 1 minute.
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.
Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
Place into oven and bake until bubbly, about 10-12 minutes.
Serve immediately.