Noah Baker
Course: Dinner Cuisine: Italian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: 765kcal
Let’s get started!
– 1 packet 16 ounces Cauliflower potato gnocchi – 1 ½ pounds Boneless skinless chicken thighs – Salt and pepper to taste – 5 tbsp Unsalted butter – 1 medium Shallot finely chopped – 3 cloves Garlic minced – 2 tsp Fresh thyme leaves chopped – 3 tbsp All-purpose flour – 1 ¼ cup Chicken broth – ¼ cup Dry white wine* – ½ cup Half and half – 1 bunch Kale stems removed and leaves torn into pieces – ½ cup Freshly grated Parmesan cheese
1. Preheat your oven to 400 degrees F. 2. Boil a big pot of water with a pinch of salt. Cook the gnocchi as per the package instructions, then drain them well. 3. Season the chicken with salt and pepper.
4. In a big frying pan on medium heat, melt 2 tablespoons of butter. Cook the chicken in batches until it’s golden brown and fully cooked, about 4-5 minutes per side. Set it aside. 5. Melt the remaining 3 tablespoons of butter in the same pan. Add the chopped shallot and cook until it’s soft, around 3-5 minutes. Stir in the minced garlic and thyme, cooking for another minute until it smells good.
6. Stir in the flour until it’s a bit brown, about 1 minute. 7. Slowly pour in the chicken broth and wine, stirring constantly until it thickens slightly, about 3-5 minutes. Then, add the half and half and stir until it thickens a bit more, about 1-2 minutes. Add salt and pepper to taste.
8. Add the cooked gnocchi and torn kale to the pan, stirring until the kale wilts, which should take about 1-2 minutes. Put the cooked chicken back in the pan and sprinkle everything with Parmesan cheese.
9. Put the pan in the oven and bake until it’s bubbly, about 10-12 minutes. 10. Serve it up hot and enjoy your tasty meal!