Italian Gnocchi Skillet With Chicken and Pesto

1 . Stage

Par-cook the gnocchi: Bring a large kettle of water to a boil. Place the gnocchi in a large skillet and pour boiling water over the top to cover. Stir in the salt and leave the gnocchi in the water for 30 seconds. Use a slotted spoon to transfer it to a bowl and gently toss it with the olive oil. Let cool briefly and gently toss again with 3 tablespoons of the pesto. Scoop out 1/2 cup of the cooking water and discard the remaining water in the pan.

2 . Stage

Heat and assemble the rest of the dish: Set the skillet over medium heat and add the chicken. Cook and stir for about 2 minutes, or until the chicken is warmed through. Add the spinach, and stir for 1 to 2 minutes, or until wilted. Fold in the cherry tomatoes and 3 tablespoons of the pesto. If the mixture seems dry, stir in 1 to 2 tablespoons of the reserved gnocchi cooking water. Add the gnocchi, and stir very gently until the ingredients are hot.

3 . Stage

To serve: Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.