cook the chicken
Place a large skillet with olive oil over medium-high heat. Add two crushed and peeled cloves of garlic and sage. Stir to combine and cook for a minute. Season chicken breast with salt and pepper and cut them on small cubes (approx. 1 cm x 1 cm (1/2 inch x 1/2 inch). Add the chicken to the skillet with garlic and cook for about 4 - 5 minutes or until golden brown, stirring occasionally.
Add the onion
Transfer the chicken to a plate, but leave the garlic and sage in the skillet. Peel the onion and cut it on quarters. Add to the skillet. Peel the carrots and cut on large chunks, add to the skillet. Cook for about 5 minutes on low heat or until the onion is nice and caramelized.
Add the wine, peas and chicken stock
Pour the wine in the skillet, add the dried porcini mushrooms and leave the alcohol to evaporate, then cook for about 5 minutes. Add the chopped parsley, frozen peas and chicken stock (or vegetables stock or water). Stir to combine and cook for 10 minutes or until 2/3 of the liquid is reduce and the sauce is a thicker, then add the halved brussels sprouts and black olives. Cook for another 5 minutes.
Cook the pumpkin gnocchi
Cook the pumpkin gnocchi according to the recipe (or the package if you are using store-bought). We used frozen homemade pumpkin gnocchi, so we cooked them for 10 - 15 minutes (depending on the size).
Drain the gnocchi, reserving 100 ml (3.4 oz) of cooking water. Add the chicken (with all the juice from the plate) to the vegetables, also add the drained pumpkin gnocchi and reserved water. Gently stir to combine, then cook for another 5 minutes over low hear (low simmer) so that the sauce becomes nice and thick. Add the freshly chopped thyme and lemon juice. Serve.