Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.

Heat a large oven-safe skillet over medium-high heat. Add the oil, then add the ground chicken. Cook for about 5–7 minutes, breaking it into small crumbles as it cooks, until it is fully browned and no longer pink. Drain any excess liquid if needed, then stir in the Italian seasoning so the chicken is evenly coated.

Add the uncooked gnocchi directly to the skillet along with the pasta sauce and chicken broth. Stir everything together until well combined, making sure the gnocchi is evenly spread out and mostly submerged in the sauce so it cooks properly in the oven.

Evenly sprinkle the shredded mozzarella over the top, covering the entire surface.

Transfer the skillet to the oven and bake uncovered for 20 minutes, or until the sauce is bubbling around the edges and the gnocchi is tender when pierced with a fork.

Switch the oven to broil and cook for an additional 1–2 minutes, just until the cheese is fully melted and lightly golden on top. Watch closely so it doesn’t burn.

Remove from the oven and let it sit for a few minutes to thicken slightly. Finish with a sprinkle of Parmesan cheese and fresh parsley before serving.