Gather and prepare all of the ingredients as this recipe goes very quickly once the cooking starts.

Heat 3 TBSP oil in a large skillet over medium-high heat until shimmering. Add the sliced shallots and cook for about 1 minute then add the ground chicken, breaking up the meat into smaller bite-sized pieces as it cooks. Season with 1 tsp of the salt and ½ tsp black pepper. Cook until no pink is left and the chicken is cooked all the way through. Transfer the cooked chicken to a large, clean plate or bowl and return the skillet to the heat. 

Reduce the heat to low, add the remaining tablespoon of oil, and add the sliced garlic to the pan. Cook, stirring constantly, until fragrant, about 15-30 seconds.  

Add the chicken broth, Real California heavy cream, grated Toma, lemon zest, and lemon juice. Stir, scraping the bottom of the pan to loosen any browned bits. Bring to a simmer over medium heat and cook for 3 minutes, stirring frequently. Add the gnocchi to the pan, stir again, then place a lid on the pan and cook for 3 minutes more. Then stir in the Real California mozzarella until melted and incorporated completely.  

Stir in the remaining ¼ tsp salt and ¼ tsp black pepper, then return the cooked ground chicken to the pan along with the basil leaves and Calabrian chile flakes. Stir to incorporate well. 

Serve immediately with more lemon zest and basil leaves as garnish. 

Leftovers can be stored in the refrigerator for up to 3 days. Heating in the microwave is ok if in a hurry, but this dish reheats best in a 350F oven for 15-20 min.