Cooking Instructions

• Heat olive oil in a large deep skillet over medium heat. Combine your flour, salt, pepper and paprika in a shallow bowl and then dip your chicken thighs in, one at a time on both sides and then add to the hot skillet. Cook the chicken until no longer pink inside, roughly 8 minutes per side.
• Remove the thighs from the pan to a plate and set aside. Add butter to the skillet and cook your shallots on medium-low heat until softened, followed by your garlic. Add your wine at this point and scrape any brown bits from the bottom of the pan and continue to cook until the wine has almost evaporated.
• Stir in 1 ½ cups of the chicken stock and thyme leaves and cook until heated through, followed by your cream and mix until well combined.
• Add gnocchi and cook, uncovered for 6-7 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.
• Add your Parmesan cheese and your remaining ¾ cup chicken stock slowly until you get to your desired thickness and mix until well combined and smooth. I added the entire ¾ cup. Add your chicken and just cook until heated through.
• I like to cut my chicken into bite-sized pieces before adding, but you could also leave the thighs whole. Sprinkle with chopped parsley if desired. Serve immediately.