Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes with a light drizzle of olive oil, salt, and pepper, then roast them for 10-12 minutes until they soften and start to burst.
Season the chicken breast with salt and pepper. In a grill pan or skillet over medium-high heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Allow it to rest, then slice into strips.
Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, indicating doneness. Drain the gnocchi.
In a large skillet, gently warm the cooked gnocchi over medium heat. Stir in the basil pesto until evenly distributed, creating a light creamy coating on the gnocchi.
Add the roasted cherry tomatoes to the skillet and toss gently to combine.
Plate the gnocchi mixture, top with sliced chicken breast, and finish by adding dollops of part-skim ricotta evenly over the dish.
Serve immediately for a warm, satisfying meal that perfectly balances creamy, herby, and roasted flavors.