Cut the chicken and mozzarella into pieces. Sauté the chicken in a skillet for about 10 minutes.

Meanwhile, cook the gnocchi in a large pot of salted water according to the package instructions.

Add the cream, about 1/4 cup (60 ml) of the gnocchi cooking water, mozzarella, and pesto to the skillet. Season with salt and pepper, then stir to combine.

Drain the gnocchi and add them to the skillet. Mix well and let simmer on low heat for 5 minutes.