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Place a large skillet over medium high heat and add in the olive oil. Season the chicken thighs all over with the seasoning blend and then place into the hot pan and sear for 3-4 minutes on each side until golden brown. Remove the chicken to a plate and return the pan to the heat.
Add a little more olive oil if necessary and the minced shallots. Cook, stirring, for 2-3 minutes then add the sundried tomatoes and tomato paste. Continue to cook, stirring constantly until the tomato paste is slightly darkened, add in the minced garlic and cook another 1-2 minutes until fragrant.
Deglaze the pan with the stock, stirring to get all the browned bits from the pan into the sauce. Add the cream and reduce the heat to medium-low. Bring just to a simmer then add in the gnocchi and cook, stirring occasionally, 6-8 minutes, or according to package instructions, until the gnocchi is plump and tender.
Chop up the cooked chicken and stir it into the gnocchi and cream sauce. Remove from the heat and top with chopped parsley.