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Preheat your oven to 400.
Heat a Tbs. or two of extra-virgin olive oil in a large skillet over medium high heat. Season the chicken cutlets with salt, garlic powder and dried Italian seasoning all over. Sear in the pan about three minutes per side, just to get some color on it.
Add the uncooked gnocchi to the skillet, along with the marinara. Nestle everything to where the gnocchi covered by the sauce. Top each chicken breast with a mound of grated mozzarella, panko and a sprinkling of parmesan cheese. Throw this in your hot oven and cook until the cheese is melted and starting to bubble, just about five minutes. The gnocchi cooks very fast, and we’re really just heating up the marinara.
Look at that! So delish. Garnish with any green herb you like, more parmesan cheese and serve immediately.
Serves four.