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Sun Dried Tomato Chicken and Gnocchi
5 from 162 votes

Sun Dried Tomato Chicken and Gnocchi

Sun Dried Tomato Chicken and Gnocchi combines browned chicken thighs with cauliflower potato gnocchi in a creamy sauce rich with sun-dried tomatoes, tomato paste, shallots, garlic, and fresh thyme. The sauce is thickened with flour and enriched with chicken broth, white wine, and half and half. Kale and Parmesan cheese finish the dish, offering a hearty and flavorful meal that uses a quick sautée and braising technique.

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

Ingredients

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

Instructions

    Cup of Yum
  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.

Notes

  • Extra chicken broth can be used as a non-alcoholic substitute for dry white wine in the sauce.