• Adjust rack to top position and preheat oven to 425 degrees. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 20-30 seconds. • 4 SERVINGS: Use 4 TBSP butter.

• Pour marinara into a large bowl. Stir in gnocchi, half the melted butter (you’ll use the rest in the next step), 1/2 cup water, a pinch of salt, and a pinch of chili flakes to taste until thoroughly combined. • Divide gnocchi mixture between aluminum trays. • 4 SERVINGS: Use 1 cup water.

• Stir panko, mozzarella, a large drizzle of olive oil, salt, and pepper into bowl with remaining melted butter. • Pat chicken* dry with paper towels; drizzle with olive oil. Season all over with Italian Seasoning, salt, and pepper. Place one cutlet in each tray on top of gnocchi mixture.

• Sprinkle panko mixture evenly over each chicken cutlet. Bake on top rack until chicken is cooked through and topping is golden brown, 22-25 minutes. • Let cool at least 5 minutes, then divide between plates and top with more chili flakes if desired. Serve. • TIP: If you prefer a more deeply brown crust, broil for an additional 2-3 minutes ( just be sure to watch carefully to avoid burning).