Step 1

Melt butter in a large frying pan over medium-high heat. Add chicken and eschalots. Cook, stirring, for 3-4 minutes or until chicken is lightly browned. Add garlic and cook for 1 minute. Add cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 3-4 minutes or until sauce thickens slightly. Remove from heat. Stir in a third of the cheese. Season with salt and pepper.

Step 2

Meanwhile, cook gnocchi in a large saucepan of boiling, salted water, following packet directions or until gnocchi just float to the surface. Reserve 1/2 cup of cooking water. Drain gnocchi. Add parsley, gnocchi and reserved pasta water to chicken mixture. Toss to combine. Spoon gnocchi into a 6-cup ovenproof dish. Sprinkle with the remaining cheese.

Step 3

Preheat grill to high. Cook gnocchi under grill for 5 minutes or until cheese is golden. Serve.