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1
Preheat the oven to 325.
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2
In a large, deep, ovenproof skillet, heat the olive oil.
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3
Add the soppressata slices in a single layer and cook over high heat, turning once, until they are crispy, about 3 minutes.
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4
Transfer the soppressata to a paper towellined plate and let cool.
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5
Season the chicken thighs with salt and pepper and add them to the skillet.
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6
Cook over moderately high heat, turning once, until browned, about 8 minutes.
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7
Transfer the chicken to a plate.
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8
Add the onion, carrot and garlic to the skillet and cook over moderately low heat, stirring, until softened, about 8 minutes.
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9
Add the wine and cook until nearly evaporated, scraping up any browned bits stuck to the pan, about 5 minutes.
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10
Add the stock and bring to a boil.
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11
Nestle the chicken and thyme into the broth and cover tightly.
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12
Transfer to the oven and cook for about 1 hour, until the chicken is very tender.
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13
Transfer the chicken thighs to a plate and pull the meat from the bones.
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14
Discard the skin and spoon off as much fat as possible from the broth in the skillet.
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15
Add the greens to the skillet, cover and cook over moderate heat until they are wilted, about 5 minutes.
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16
Return the chicken thighs to the skillet and stir in the butter.
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17
Cover and keep warm.
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18
Bring a large pot of salted water to a boil.
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19
Add the gnocchi and cook according to the package directions.
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20
Using a slotted spoon, transfer the gnocchi to the ragout and gently stir to combine.
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21
Spoon the ragout into wide bowls.
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22
Crumble the crisp soppressata on top and serve, passing the pecorino at the table.
