Heat a large skillet over medium heat. Toss the uncooked (not frozen) gnocchi in 1 tablespoon olive oil and sauté for 5-6 minutes, turning occasionally. When the gnocchi is soft and has browned on all sides remove it from the skillet and set aside.

Using the same skillet toss the chicken in the remaining tablespoon of olive oil, the Italian seasoning, salt and pepper. Sauté the chicken 5-6 minutes, turning occassionally until golden brown on each side and cooked through.Remove from the skillet and set aside.

Deglaze the pan with wine (or broth), scraping to get all the bits from the bottom of the pan. Add the mushrooms and cook until mushrooms are tender and wine has evaporated. Add the butter and garlic to the pan, then sauté until fragrant.

Add the gnocchi and chicken, tossing to coat every piece with the garlic butter sauce. Top with cheese and serve immediately.