Name: Creamy Chicken and Gnocchi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 servings
Ingredients: 1 x 16 oz (454 g) package cauliflower-potato gnocchi; 1 1/2 lb (680 g) boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 5 tbsp (71 g / 75 mL) unsalted butter, divided; 1 medium shallot, diced; 3 garlic cloves, minced; 2 tsp (10 mL) chopped fresh thyme leaves; 3 tbsp (24 g) all-purpose flour; 1 1/4 cups (300 mL) chicken broth; 1/4 cup (60 mL) dry white wine; 1/2 cup (120 mL) half-and-half; 1 bunch kale, stems removed and leaves torn into bite-size pieces; 1/2 cup (50-55 g) freshly grated Parmesan, about 2 oz

Instructions

Preheat oven to 400°F (205°C). Cook the gnocchi in boiling salted water according to package directions and drain well.
Season chicken with 3/4 tsp salt and 1/2 tsp pepper. Melt 2 tbsp butter in a large ovenproof skillet or Dutch oven over medium heat.
Working in batches, cook chicken in a single layer until golden and 165°F (74°C), about 4-5 minutes per side. Set aside.
Melt the remaining 3 tbsp butter. Cook shallot for 3-5 minutes. Add garlic and thyme and cook about 1 minute.
Whisk in flour and cook about 1 minute. Gradually whisk in broth and wine; cook 3-5 minutes until slightly thickened. Stir in half-and-half and cook 1-2 minutes more. Season to taste.
Stir in gnocchi and kale until the kale wilts, 1-2 minutes. Return chicken, sprinkle with Parmesan, and bake 10-12 minutes until bubbly. Serve immediately.

Notes

Scaling: 2x is practical in a large Dutch oven or two skillets. Cook chicken in batches. The sauce may take slightly longer to thicken, while oven temperature remains 400°F (205°C).

Creamy Chicken and Gnocchi

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Ingredients

Instructions

Notes

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