Place the pine nuts in a small dry skillet over medium-low heat, tossing frequently for 2-3 minutes until 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; 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 non-stick skillet over medium-high heat and sauté the chicken for 5-7 minutes until cooked through and lightly browned.
In a small bowl, whisk together the Greek yogurt, basil pesto, and lemon juice until smooth to create the creamy sauce base.
Reduce the skillet heat to low, add the cooked gnocchi and fresh spinach to the chicken, and stir until the spinach just begins to wilt.
Remove the skillet from the heat and fold in the pesto-yogurt mixture and reserved pasta water, stirring gently until every piece is coated in a creamy sauce.
Plate the gnocchi immediately and garnish with the toasted pine nuts for a final layer of texture.