In a medium bowl, add cut up chicken, garlic, rosemary, and lemon juice. Stir together so all the chicken pieces are well-coated. Let chicken marinate in the fridge for 2 hours.
In a large soup pot, heat oil on medium high. Add in sliced onions, peppers, and zucchini.
After the onions are translucent, add in marinated chicken and begin to saute. Stir occasionally, and don't let the veggies brown.
While the vegetables and chicken are cooking, prepare your sauce. In a small bowl, combine heavy cream, yogurt, and parmesan cheese.
When the chicken is ¾ done (about 15 minutes) add in sauce and gnocchi. Stir to combine.
Simmer for 5-10 more minutes, until chicken is cooked through and cheese is melted. Add salt to taste.