Combine the minced onion, thyme, allspice, pepper, cinnamon, cayenne pepper and salt in a small bowl.
Rub the chicken with the jerk seasoning and let rest in the fridge (about 2 hours is ideal).
For the pea puree, sweat the onions and shallot in butter on low heat until tender (about 5 minutes).
Add the peas and cream, bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper. Pour the mixture into a blender, puree and set aside.
For the gnocchi, boil the peeled potatoes in water until soft (about 30 minutes), then puree through a potato ricer (or finely mash if no ricer is available).
Place the potatoes on the countertop and make a well in the center. Layer about half of the flour in the well, add egg yolks then add the other half of flour with salt, pepper and grated nutmeg. Add a little more flour if gnocchi is too soft/sticky.
Shape dough into a ball and roll in flour. Pull off a section of dough and roll it by hand on a lightly floured surface into a "snake", about half an inch thick.
Cut into half inch pieces and press a fork into the center of each piece to create an imprint. IMPORTANT: Test one piece of gnocchi before cutting the rest! Place it in a large pot of rapidly boiling salted water. It is cooked as soon as it floats to the surface. If the gnocchi seems mushy, add more flour to the dough and re-roll.
Once desired consistency is found, cook all of the gnocchi in the boiling water. Place the cooked gnocchi into ice water for about 2 minutes then remove and drain on a paper towel.
In a large sauté pan, heat olive oil over medium heat and sauté the gnocchi for 2-3 minutes.
In a small pan, heat oil over medium-high heat, sear the chicken until cooked through (about 3-4 minutes per side), then shred.
Reheat the pea puree and divide into 4-6 shallow bowls. Place gnocchi in the center of the puree and top with shredded jerk chicken. Sprinkle with grated Parmesan and chives before serving.