Preheat your oven to 425°F and line a large sheet pan with parchment paper. While it heats up, grab a large bowl and combine the garlic, oregano, smoked paprika, salt, and pepper. Toss the chicken pieces into the spice mixture and coat everything evenly.

Add the 2 tbsp olive oil to your spiced chicken and mix it all together. Make sure every piece gets a little oil—this is crucial for that crispy sheet pan gnocchi family texture you're after. Trust me on this; skipping this step changes everything.

Spread the spiced chicken pieces evenly across the prepared sheet pan in a single layer. Don't overcrowd—they need room to roast, not steam together. Pop it into the 425°F oven for 10 minutes so the chicken starts cooking through.

Pull the pan out carefully and add the frozen gnocchi in a single layer around the chicken. Don't thaw the gnocchi first—you want it frozen so it crisps up beautifully. Stir everything together gently so it gets distributed evenly.

Roast for another 12-15 minutes until the gnocchi starts turning golden and the chicken is cooked through. The gnocchi should look crispy on the edges, not soft and pale. This is when the magic happens—I always peek around minute 12 to make sure it's progressing nicely.

Sprinkle the mozzarella and cheddar cheese over the entire sheet pan and return it to the oven. Bake for 2-3 minutes until the cheese melts and gets bubbly. Don't panic if you see it bubbling—that's exactly what you want.

Pull everything out and let it cool for about 2 minutes before serving. Sprinkle the fresh parsley on top for a little color and freshness. This crispy sheet pan gnocchi family dinner is best served immediately while the cheese is still stretchy.