Heat the oven to 450 degrees Fahrenheit.

Pat chicken dry, then transfer to a sheet pan and season all over with one teaspoon of the salt, and pepper.

In a small bowl, combine the olive oil, garlic, and rosemary with a fork. Season generously with remaining half teaspoon salt and a little bit more pepper.

Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into both chicken and gnocchi.

Arrange the gnocchi in an even layer and place the chicken, skin side up, on top.

Quarter one of the lemons and place on the pan with the chicken and gnocchi. Drizzle all with white wine.

Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.

Transfer the chicken to plates and finely grate the zest of half the remaining lemon over the chicken. Squeeze the juice of the half-lemon onto the gnocchi (about one and a half tablespoons).

Use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with more salt and pepper.

Serve the chicken with the gnocchi and a lemon wedge (I use the cooked lemons), fresh rosemary, and crushed red pepper.