In a large Dutch oven, heat the oil from the sun-dried tomatoes over medium-high heat. Add diced onion, chopped carrots, and sun-dried tomatoes with a pinch of salt and pepper. Sauté for about 5-6 minutes until softened. Add minced garlic in the last minute, stirring until fragrant.

Add the chopped chicken thighs to the pot, seasoning with Italian seasoning, smoked paprika, salt, and pepper. Cook for approximately 5 minutes, stirring occasionally, until golden brown.

Sprinkle in the flour and add tomato paste, stirring thoroughly. Cook for 2-3 minutes, allowing flour to toast slightly and tomato paste to caramelize.

Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer over medium heat, then reduce the heat and simmer for about 15 minutes.

Add chopped kale, half-and-half, and gnocchi. Stir gently and cook on medium heat for an additional 10 minutes, until gnocchi is tender.

Remove from heat and serve warm, topped with freshly grated parmesan cheese.