Creamy Tomato Chicken Gnocchi (Print Version)

# Ingredients:

→ Base

01 - Cauliflower potato gnocchi
02 - Boneless chicken thighs
03 - Fresh kale, torn

→ Sauce

04 - Unsalted butter
05 - Fresh shallot
06 - Sun dried tomatoes
07 - Tomato paste
08 - Fresh minced garlic
09 - Fresh thyme leaves
10 - All-purpose flour
11 - Chicken broth
12 - White wine (or extra broth)
13 - Half and half

→ Finishing

14 - Fresh grated Parmesan
15 - Salt and pepper to taste

# Instructions:

01 - Heat oven to 400°F. Cook gnocchi per package. Season chicken with salt and pepper
02 - Brown chicken in butter until done (165°F). Set aside
03 - Cook shallots, add tomatoes, paste, garlic, thyme. Add flour, then liquids. Simmer until thick
04 - Mix in gnocchi, kale until wilted. Return chicken, top with cheese
05 - Bake 10-12 minutes until bubbly

# Notes:

01 - Can substitute extra broth for wine
02 - Use Dutch oven or oven-safe skillet

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