Preheat your oven to 400 degrees F. This high temperature is essential for the final thickening of the sauce and the browning of the cheese.

In a large pot or Dutch oven of boiling salted water, cook gnocchi according to package instructions until they just begin to float; drain them well and let them sit to allow excess moisture to evaporate.

Season your chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper, ensuring an even coating on all sides for consistent flavor.

Melt 2 tablespoons of butter in a large oven-proof skillet or Dutch oven over medium heat. You want the butter to be foaming but not yet smoking.

Working in batches to avoid crowding, add the chicken to the skillet in a single layer and cook until a deep golden brown crust has formed and the meat is cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Set the chicken aside on a clean plate.

Melt the remaining 3 tablespoons of butter in the same skillet, scraping up any browned bits from the chicken. Add the diced shallot and cook, stirring frequently, until it is translucent and tender, which should take about 3-5 minutes.

Stir in the minced garlic and fresh thyme until the aroma becomes intensely fragrant, about 1 minute.

Whisk in the all-purpose flour and cook for about 1 minute until it turns a pale wheat color; this removes the raw flour taste without making the roux too dark.

Gradually whisk in the chicken broth and lemon juice. It is critical to whisk constantly during this stage to ensure the flour particles hydrate evenly, creating a smooth, lump-free base before the half and half is added. Cook until slightly thickened, about 3-5 minutes.

Stir in the half and half and continue to cook until the sauce has thickened enough to coat the back of a spoon, which takes about 1-2 minutes. Season with salt and pepper to your preference.

Gently stir in the pre-cooked gnocchi and the torn kale leaves. Continue to stir for 1-2 minutes until the kale has wilted into the sauce. Return the cooked chicken to the skillet and sprinkle the freshly grated Parmesan over the top.

Place the skillet into the preheated oven and bake until the sauce is bubbly and the cheese has melted into a golden layer, about 10-12 minutes.

Serve immediately while the sauce is at its peak silkiness and the gnocchi is at its most tender.