Tuscan Gnocchi with Chicken

Steps

1. Brine the chicken in a solution of 4 cups water and 3 tablespoons salt for 30 minutes.
2. Pat dry and cut into 1-inch chunks.
3. Heat a 12-inch skillet over medium-high heat. When hot add the oil.
4. When the oil shimmers add the chicken in a single layer. It should sizzle when it hits the oil.
5. Cook undisturbed for 6 minutes.
6. Stir and season with black pepper and half of the Italian herbs.
7. Continue to cook, stirring as needed, until the chicken is golden brown all over.
8. Transfer the chicken to a bowl.
9. Melt the butter in the skillet, and sauté the shallots until transparent (~2 mins).
10. Add the garlic and sauté until fragrant (~30 seconds).
11. Add the gnocchi and let sear in the butter for a minute.
12. Add the sun-dried tomatoes and the reserved oil.
13. Cook for another minute to allow the gnocchi to soak up some flavor.
14. Add the chicken broth, cream, and the remaining Italian herbs.
15. Stir well, scraping up any fond from the bottom of the pan.
16. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes.
17. Stir in the spinach and cook until wilted (~1 min).
18. Stir in the basil, chicken, and parmesan cheese.
19. Let simmer until gnocchi is cooked through and the sauce has thickened to your liking.
20. Adjust seasonings to taste and serve immediatamente.