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Ingredients
  • 1 (16-ounce) package cauliflower potato gnocchi
  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons 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 bite-sized pieces
  • ½ cup freshly grated Parmesan, about 2 ounces
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