Season and sear the chicken

• Pat the chicken dry and season both sides with salt, black pepper and Italian seasoning.
• Heat the olive oil in a large frying pan over medium-high heat and sear the chicken until golden, about 5 minutes per side.
• Transfer the chicken to a plate and set aside.

Build the creamy sauce

• Lower the heat, melt the butter in the same pan and cook the garlic and chili flakes until fragrant, about 1 minute.
• Add the sun-dried tomatoes and cook for another minute.
• Pour in the chicken stock and heavy cream, then stir in the grated parmesan.

Cook the gnocchi in the sauce

• Add the gnocchi straight to the simmering sauce and stir to coat.
• Simmer until the gnocchi are tender and the sauce has thickened, about 8 minutes.

Finish and serve

• Return the chicken and its juices to the pan and simmer until cooked through and hot, about 5 minutes.
• Scatter over the fresh basil and extra parmesan and serve straight from the pan.