Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb shelf-stable or refrigerated potato gnocchi
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp lemon juice

Instructions:

  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the gnocchi in a single layer and sauté for 3-5 minutes until golden-brown and crispy. Transfer gnocchi to a 9x13-inch baking dish.
  2. In a mixing bowl, toss the chicken pieces with the remaining olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon juice until evenly coated.
  3. Scatter the seasoned chicken evenly over the toasted gnocchi in the baking dish and toss gently to combine.
  4. Cover the top with a generous, even layer of mozzarella and Parmesan cheese.
  5. Bake in a preheated 400°F (200°C) oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and browned.