Place the pine nuts in a small dry skillet over medium-low heat, shaking frequently until they are golden brown and fragrant, then set aside.
Bring a medium pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain and reserve 2 tablespoons of the cooking water.
While the gnocchi cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat, add the chicken, and sear until cooked through and lightly browned.
Add the minced garlic and fresh spinach to the skillet, sautéing for 1 minute until the spinach is just wilted.
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.
Reduce the skillet heat to low, add the cooked gnocchi and the pesto-yogurt mixture, stirring gently to coat everything evenly.
If the sauce is too thick, add the reserved gnocchi water one tablespoon at a time until the desired creamy consistency is reached.
Transfer to a plate and garnish with the toasted pine nuts before serving immediately.