Skillet Chicken Parmesan with Gnocchi

epicurious.com

ldev

2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry

4¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided

¼ cup all-purpose flour

¼ cup (or more) extra-virgin olive oil

8 garlic cloves, finely chopped

½ tsp. crushed red pepper flakes

1 28-oz. can whole peeled tomatoes

1½ tsp. sugar

1 17.5-oz. package shelf-stable potato gnocchi

2 oz. Parmesan, finely grated

8 oz. part-skim mozzarella, sliced ¼" thick

Basil leaves (for serving; optional)

Directions at epicurious.com

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