Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and dried Italian herbs. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Add the gnocchi to the skillet and bring the mixture to a simmer. Cook for about 3-4 minutes, stirring occasionally, until the gnocchi starts to become tender.

Reduce the heat to medium-low and pour in the heavy cream. Stir gently to combine and let it simmer for another 2-3 minutes until the sauce starts to thicken.

Add the cooked chicken back to the skillet along with the grated Parmesan cheese. Stir until the cheese is melted and the chicken is heated through.

Taste and adjust the seasoning with more salt and pepper if needed.