Heat oven to 425 degrees.
Heat 1 TBL olive oil in a medium oven-safe pan over medium-high heat.
Add chicken, skin side down, and brown for about 6 minutes. Flip the chicken and transfer the pan to the oven.
While the chicken is roasting (about 20 minutes), add the remaining 1 TBS olive oil to a large saute pan over medium-high heat. Add gnocchi and mushrooms and cook, stirring frequently, until the mushrooms are warmed and gnocchi is browning, about 7 minutes. Add the chicken stock and thyme. Cook until thickened. Season with salt and pepper. Stir in any juices from the roasted chicken.
