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Heat 1–2 tablespoons of oil from the sundried tomato jar in a large skillet over medium-high heat.
Season the chicken tenders generously on both sides with salt and Creole seasoning.
Add the chicken to the hot skillet and cook for 4–5 minutes per side, until golden brown and cooked through.
Remove the chicken from the pan and set aside.
If the pan looks dry, add a little more sundried tomato oil or 1 tablespoon of butter.
Reduce the heat to medium and add the diced shallot. Cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
Stir in the tomato paste and cook for another 3–4 minutes.
Chop ½ jar of sundried tomatoes and add them to the skillet. Stir to combine with the shallot and tomato paste mixture.
Add the gnocchi directly to the skillet. Let it cook for 4–5 minutes, stirring occasionally.
Pour in ½ cup water and stir in the chicken bouillon powder. Mix well so it dissolves into the liquid.
Add ½ cup heavy whipping cream and stir to combine. Sprinkle in a pinch of red pepper flakes and dried parsley.
Allow the sauce to simmer gently until it thickens slightly and coats the gnocchi.
Turn off the heat and stir in 4 ounces of freshly grated parmesan cheese, reserving some for topping.
Return the chicken to the skillet, nestling it into the gnocchi and sauce.
Sprinkle with the remaining parmesan just before serving.