Combine all the gnocchi ingredients (1½ cups all purpose flour, 1 teaspoon baking soda, 1½ cups cooked mashed potato, 1 large egg, 1 teaspoon black pepper powder, ½ teaspoon each of nutmeg powder and paprika or cayenne powder, salt to taste and a little olive oil to help the dough come together, around 1-3 teaspoons). Knead to form into a dough ball. Make sure not to over knead the mixture, the dough comes together pretty quickly. Set aside for 30 minutes for the gluten to relax. Shape the dough into small uniform pillow shaped pieces - roll into a thin log then cut equal pieces. Make sure that you are tossing these in a little flour to stop them from sticking to each other.
Add 2 tablespoons olive oil & 1 tablespoon butter to a medium hot pan then add the 2 tablespoons garlic slices. Cook the garlic until lightly browned and add all the other remaining dressing sauce ingredients (½ cup finely chopped mixed bell peppers, ½ cup finely diced white onion, 1 teaspoon red chilli flakes or to your taste), Cook until slightly soft and set the pan aside.
Bring a large pot of water to a rolling boil and add the gnocchi. When the gnocchi float to the surface they are fully cooked, this should only take a couple of minutes.
Strain the cooked gnocchi and transfer directly into the pan with the dressing sauce.
Place the pan on high heat and add 1½ cooked and shredded chicken and 1 tablespoon parsley and stir through. When the gnocchi are slightly browned then the pasta is ready to eat. Top with a generous showering of parmesan and serve.
