Directions

1. Bring a pot of water to a boil and cook gnocchi according to package directions. Scoop out and save 1/2 cup pasta water. Drain gnocchi and set aside. Meanwhile, continue with recipe.
2. Sprinkle chicken with 1/2 tsp. each salt and pepper. Heat 1 Tbsp. olive oil in a large nonstick frying pan over medium-high heat. Brown chicken, turning once, until it’s cooked through and a meat thermometer inserted in the thickest portion registers 160°F, 10-15 minutes total (chicken will cook more as it stands). Transfer chicken to a plate, let rest 10 minutes, then slice into pieces about 1/2 inch thick.
3. While chicken rests, add mushrooms to frying pan, sprinkle with remaining 1/2 tsp. salt, and cook, stirring occasionally, until mushrooms are browned and tender, 6-8 minutes; if the pan gets too dry, add a little olive oil. Transfer mushrooms to the plate with the chicken.