Bring a large pot of salted water to a rolling boil. While waiting, separate any stuck together gnocchi.
Once boiling carefully add the gnocchi to the pot and cook them for 2 minutes.
Using a slotted spoon, remove the gnocchi to a waiting strainer and run them under cold water, stirring as needed, to stop the cooking process and prevent sticking. Set aside.
Add the frozen vegetables to the pot of hot water, and let them cook just until soft. Remove two cups of the water from the pot an set aside.
Add the chicken to a large mixing bowl, and sprinkle the flour out overtop. Toss until evenly coated.
Add the olive oil to a large skillet set over medium high heat. Once hot shake the chicken so that any excess flour falls back into the bowl, and then add the chicken to the skillet.
Season the chicken with salt & pepper, stirring occasionally, and cook until all the pieces are nicely browned. Using a slotted spoon, transfer all of the chicken to a waiting plate; set aside.
Melt the butter in the skillet, and then add in the vegetables along with the thyme and oregano. Give everything a good stir to combine, and then cook (stirring occasionally) about 5-7 minutes or until the vegetables are tender yet still crisp.
Sprinkle the reserved flour evenly out over the veggie mixture, and stir to combine/coat.
Pour in the broth, using a sturdy spoon scrape the bottom of the pan to deglaze while the stew mixture comes together & thickens.
Add the chicken back to the skillet, stirring to combine. Let the mixture simmer for 2-3 minutes.
Stir the gnocchi and the peas & carrots into the stew mixture.
Add the garlic powder and the seasoned salt, stirring to combine. Let the mixture simmer for 2-3 more minutes before ladling into bowls and serving.