Italian Chicken-Gnocchi Skillet with Broccoli, Snap Peas & Lemon

Directions

1. Boil a pot of water and cook the gnocchi in salted water until they float, about 3 minutes, then drain and set aside.
2. While the gnocchi cooks, dice the onion and mince the garlic; place them in a small bowl.
3. Heat a nonstick skillet over medium-high heat and add a thin layer of olive oil to coat the bottom.
4. Pat the chicken dry and cut into bite-sized pieces, then add to the skillet along with the onion and garlic; season with crushed red pepper, Italian seasoning, and salt.
5. Cook, stirring often, until the chicken is browned and cooked through, about 5 minutes.
6. Add the broccoli florets and snap peas to the pan and cook until tender-crisp, 4–5 minutes, stirring occasionally.
7. Zest the lemon and squeeze in its juice over the skillet, then add the gnocchi and toss to combine; cook 2–3 minutes to warm through.
8. Remove from heat and divide among plates, mixing in any remaining lemon and vegetables with the chicken and gnocchi.