Crispy Chicken Thighs & Feta Gnocchi Bake

Make the sauce by whisking together the olive oil, ketchup, salt, pepper, garlic powder, sugar, chili flakes, red wine vinegar and dried oregano. Set aside.

To a baking dish add the chicken thighs and half of the ketchup sauce, mix together to coat the chicken thighs well and spread them out in the baking dish. When the oven is preheated, bake the chicken thighs for 30 minutes.

After 30 minutes, remove the chicken from the oven. Remove the chicken thighs to a plate. Scrape up any browned bits in the pan and then add the gnocchi. Add the rest of the ketchup sauce, crumbled feta cheese, pressed garlic, cream and chicken broth and toss with the gnocchi. Nestle the block of feta cheese in the middle and then nestle / place the chicken thighs back in the pan as well (not on top of the feta block).

Bake for 20-30 more minutes or until the chicken is cooked through to 165F and the block of feta cheese is softened (you can press down on it easily with the back of a spoon).

Remove the chicken from the pan and then stir / toss everything together in the pan with the softened block of feta cheese until combined. Serve the gnocchi alongside the chicken thighs and garnish with fresh basil and a few fresh halved cherry tomatoes if desired.