In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the cream of chicken soup, chicken broth, and ranch seasoning mix. Bring to a gentle simmer.

Add the softened cream cheese to the skillet, stirring until fully melted and combined.

Mix in the shredded chicken, cooked gnocchi, and frozen peas. Stir well to combine and heat through, about 5 minutes.

Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.

Serve hot, garnished with chopped green onions.