Packed with rich Italian flavours, this creamy chicken and gnocchi casserole will quickly become a family favourite.
Preheat oven to 375ºF.
Salt and pepper chicken breasts on both sides.
In a large frying pan over medium-high heat, heat 2 tablespoon of the oil.
Add chicken breasts, cooking in batches if necessary.
Cook, allowing chicken to brown, about 3-4 minutes per side.
Once all chicken is browned on both sides, remove from heat and place in a large casserole dish.
Reduce the heat to medium heat, and with the frying pan still over heat, add the reaming 1 tablespoon of oil, along with the onion and garlic.
Cook for 5 minutes, stirring often, until onion has softened. Be careful not to burn.
Next add the mustard, and crushed tomatoes. Cook for 1 minute.
Stir in the chicken stock and salt and bring to a boil.
Remove the sauce from heat and stir in gnocchi and cherry tomatoes. Season with pepper.
Carefully spoon the gnocchi and sauce over the chicken breasts in the large casserole dish.
Bake for 30 minutes or until the chicken is cooked through and a thermometer inserted in the centre of a breast reads 165ºF.
Remove casserole from oven and let stand for 5 minutes.
Serve topped with chopped parsley.