Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until they begin to burst.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.
Season the chicken breast with the remaining salt and pepper, then sauté in a pan with the rest of the olive oil over medium heat until fully cooked.
Remove the chicken from the pan, let it rest for two minutes, and then slice into thin strips.
In the same pan, lower the heat and add the minced garlic, stirring for 30 seconds until fragrant.
Whisk in the Greek yogurt and basil pesto until a smooth, creamy sauce forms.
Add the fresh spinach to the sauce and stir until just wilted.
Toss the cooked gnocchi and sliced chicken into the pan, coating everything thoroughly in the pesto cream.
Plate the gnocchi and top with the warm roasted tomatoes and their juices.