Sun Dried Tomato Chicken and Gnocchi – LaoudIt Recipe

Sun Dried Tomato Chicken and Gnocchi

March 26, 2021

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing cream sauce of sundried tomatoes with garlic and garlic.  So simple, so good.

Tender and juicy chicken thighs in an incredible creamy garlic and sun-dried tomato sauce. So simple, so good.

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing cream sauce of sundried tomatoes with garlic and garlic.  So simple, so good.

My kind of comfort food. Wine, chewy gnocchi, juicy chicken thighs and a light creamy sun-dried tomato and garlic sauce with all the crusty bread to sip on that goodness. What more could you need?

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing cream sauce of sundried tomatoes with garlic and garlic.  So simple, so good.

It’s a fine meal without ever leaving your home. Yes, wearing sweatpants / leggings / yoga pants is a must for this meal. We want to be more comfortable while devouring this as nobody’s business.

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing cream sauce of sundried tomatoes with garlic and garlic.  So simple, so good.

Now you know I love Whole Foods Cauliflower Gnocchi, but you can use any gnocchi you want or make it at home. Everything is fine. There is only winning here.

Chicken with sun-dried tomatoes and gnocchi

Tender and juicy chicken thighs in an incredible creamy garlic and sun-dried tomato sauce. So simple, so good.

chicken

Chicken with sun-dried tomatoes and gnocchi

20 minutes40 minutes

Chungah rhee

Ingredients:

  • 1 pkg. (16 ounces) cauliflower potato gnocchi
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 1/2 cup sun-dried tomato halves
  • 1 tablespoon of tomato paste
  • 3 garlic cloves, minced
  • 2 teaspoons of chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 3/4 cup chicken broth
  • 1/4 cup dry white wine *
  • 1/2 cup half and half
  • 1 bunch of kale, stems removed and leaves torn into bite-size pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted boiling water, cook the gnocchi according to package directions; drain well.
  3. Season the chicken with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat.
  5. Working in batches, add the chicken to the pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4 to 5 minutes per side; put aside.
  6. Melt 1 tablespoon of the remaining butter. Add the shallot and cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in sun-dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
  7. Stir in flour until lightly browned, about 1 minute.
  8. Gradually stir in chicken broth and wine and cook, whisking constantly, until mixture thickens slightly, about 3 to 5 minutes. Stir in half and half until thickened, about 1 to 2 minutes; Season with salt and pepper to taste.
  9. Stir in gnocchi and kale until cabbage is wilted, about 1 to 2 minutes. Return chicken to skillet; sprinkle with Parmesan.
  10. Place in the oven and bake until bubbly, about 10-12 minutes.
  11. Use immediately.

Notes:

* Additional chicken broth can be used for white wine as a non-alcoholic substitute.