Braised Chicken with Gnocchi and Arugula Pesto

Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.

Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.

Heat remaining oil in large shallow saucepan over medium-high heat and brown chicken pieces all over. Remove to plate and reduce heat to medium-low.

Cook onion, carrot and parsley for 3 minutes or until softened. Add wine and simmer, scraping up bottom of pan for 1 minute. Stir in tomato paste until smooth. Add chicken broth and remaining salt; bring to a simmer.

Return chicken and any accumulated juices to saucepan; cover and simmer for 20 minutes. Stir in gnocchi; cover and cook, stirring occasionally for about 10 minutes or until gnocchi are tender and chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).

Spoon into shallow bowls and dollop with arugula pesto to serve.