One-Pan Chicken Gnocchi with Tomato and Basil Sauce

Ingredients:

• 1 tbsp extra-virgin olive oil
• 600 g boneless, skinless chicken thighs
• 2 tablespoons dried Italian seasoning
• Coarse salt
• 1 medium zucchini (about 200 g), cut into circles and then into half-moon pieces
• 1 jar (700 g) of tomato sauce with basil
• 450 g gnocchi
• Freshly grated Parmesan and fresh basil leaves for serving

Preparation:

1. Heat oil in a large skillet over medium-high heat. Season the chicken on both sides with dried Italian seasoning and a generous pinch of salt. Add the chicken to the skillet, cover, and cook for 5 minutes. Flip, cover, and cook for another 5 minutes. It won't be cooked through at this point. Remove the chicken from the skillet.
2. Add a little water to the pan if necessary and scrape up any browned bits with a wooden spoon. Place the zucchini in the pan in a single layer. Sprinkle with a pinch of salt and cook for 2 minutes. Flip and cook until golden brown on both sides, another 1–2 minutes. Return the chicken and any juices to the pan and reduce the heat to medium-low.
3. Add the tomato sauce, then pour about 1/3 cup of water into the empty jar, stir, and pour into the pan. Add the gnocchi. Stir the gnocchi completely into the sauce. Cover and increase the heat to medium. Cook until the gnocchi are tender, 5–6 minutes.
4. Divide the dish among plates and, if desired, lightly shred the chicken with two forks. Sprinkle with freshly grated Parmesan cheese and fresh basil leaves. Serve immediately.