Chicken with Skillet Gnocchi

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4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)

Kosher salt and freshly ground pepper

1 1/4 teaspoons chopped fresh thyme

1 teaspoon paprika

3 tablespoons unsalted butter

1 small onion, chopped

2 stalks celery, thinly sliced

1 carrot, finely chopped

1/2 cup low-sodium chicken broth

1 17.5-ounce package potato gnocchi

1/2 cup frozen peas

1/4 cup heavy cream