Salt and pepper 1 pound of chicken and either grill or bake in the oven until done. (350 degrees for 23-26 minutes in the oven.) We usually do this step ahead by adding a couple of extra chicken breasts to the grill over the weekend.
Either dice or pull chicken apart in bite size pieces. Cook gnocchi in a large pot of salted boiling water for 2 minutes or until they float. (You can also do this ahead and store the gnocchi in the refrigerator until you need it.)
In a large saute pan, heat olive oil over medium heat. When oil is shimmering but not smoking, add shallots and cook 2 minutes until soft. Add minced garlic and cook for 1 minute stirring often to prevent burning.
Add gnocchi and let it toast for a a few minutes in the pan, stirring often to prevent sticking. Add chicken and kale then stir to combine.
Add chicken stock and cream, mix well and let it simmer until it thickens. Salt and pepper to taste. Serve warm and enjoy!