You’re going to prepare a simple dredging station so you can work in stages to coat the chicken. You will need three bowls. To the first bowl, add flour, salt, and pepper. To the second bowl, crack in one egg and 1 tablespoon of water and whisk together with a fork. To the third bowl, add breadcrumbs.

Coat each chicken breast, starting with the seasoned flour, then the egg wash, then the breadcrumbs and set coated chicken pieces on a plate to the side.

Add chicken and cook until the first side is golden brown and crispy. Flip and finish cooking on the other side until the internal temperature of the chicken reaches 165°F. overall, it took about 10 minutes total for the chicken to fully cook.

In a clean pan, heat 1 tablespoon of oil over medium high heat. Add shallots, garlic, and red pepper and cook until just fragrant, about 1 minute.

Stir in tomato paste and allow a caramelize for 2-3 minutes to bring out the flavor.

Pour in vodka, allowing to cook off for a few minutes, stirring every so often.

Reduce heat to medium and add ½ cup of reserved pasta water from cooking the gnocchi, along with the heavy cream. Stir to combine into a creamy sauce.

Finally, add shredded parmesan and pats of butter and stir to combine.

Stir in cooked gnocchi.