Step 1

Preheat oven to 400 degrees F.

Step 2

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

Step 3

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Step 4

Melt 2 tablespoons butter in a large skillet over medium heat.

Step 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.

Step 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.

Step 7

Whisk in flour until lightly browned, about 1 minute.

Step 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.

Step 9

Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.

Step 10

Place into oven and bake until bubbly, about 10-12 minutes.

Step 11

Serve immediately.