Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with a tiny drizzle of olive oil, salt, and pepper, and spread them on a baking tray. Roast for about 15 minutes until they start to burst and caramelize.
Season the chicken breast with salt and pepper, then grill it on a preheated grill pan or outdoor grill over medium-high heat for about 5-6 minutes per side until fully cooked. Slice the chicken into strips once rested.
Meanwhile, cook the potato gnocchi according to package instructions until they float to the surface, then drain.
For the creamy basil pesto sauce, combine fresh basil leaves, pine nuts, garlic, olive oil, and nonfat Greek yogurt in a food processor. Blend until smooth, seasoning with a pinch of salt and pepper. If the sauce is too thick, add a splash of water to achieve your desired consistency.
In a large skillet, combine the cooked gnocchi, roasted cherry tomatoes (reserve a few for garnish), and poured pesto sauce over medium-low heat. Toss gently until the gnocchi are evenly coated and heated through.
Plate the gnocchi, and top with the sliced grilled chicken. Garnish with the reserved roasted tomatoes and a few torn basil leaves. Serve immediately and enjoy the fresh, bright flavors.